Six Week Muffins

My mom gave me this recipe for bran muffins. It is quite easy to make, and makes a large batch of muffin batter. The muffins are quite tasty and moist. They make good breakfast muffins, but are sweet enough, that with a little frosting, they could be cupcakes.


15 Ounces of Raisin Bran Cereal
5 cups all purpose flour
5 teaspoons baking soda
1 teaspoon salt
4 eggs, lightly beaten
1 quart buttermilk
1 cup cooking oil

Preparing the Muffin Batter

In a very large bowl, I use a tupperware salad bowl, combine all the ingredients well. Put the dry ingredients in first and make sure you get down to the bottom when mixing.

Allow to sit for at least three days in the refrigerator.

Bake as many muffins as you will serve at one time in an oiled muffin tin at 350° F for twenty minutes. Allow the muffins to cool in the muffin pan for about ten minutes before attempting to remove. Cool on a wire rack.

The batter will easily keep six weeks, hence the name.