Six week muffins (Raisin Bran muffins)

 

9 cups Raisin Bran cereal

3 cups sugar

5 cups flour

5 tsp. Baking soda

2 tsp salt

4 eggs

1 cup veg. Oil

4 cups buttermilk

1 1/2 tsp cinnamon

<Mix cereal, sugar, flour, soda and salt in very large bowl. Add oil, eggs and milk. Allow to rest, to absorb liquid, before use.

Fill lined or greased muffin tins 2/3 full and bake at 400º for 18 to 20 minutes.

**Store remaining mixture in covered container in fridge, and use as needed. This will keep in fridge for 6 weeks, hence the name. The remaining dough can also be frozen.

***The recipe can be cut in half.