|1 15-ounce box Raisin Bran cereal
(approximately 4 cups)
5 cups flour
3 cups sugar
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup salad oil
1 quart buttermilk
In large bowl, mix together all dry
ingredients. Beat eggs well in small mixing bowl; add oil and
buttermilk. Add liquids to dry ingredients and mix just until all
ingredients are blended (don't over mix). The batter can be stored in an
airtight container in refrigerator for up to six weeks at this point.
When you are ready to bake the muffins, fill
greased muffin cups 2/3 full and bake at 400°
for 15-20 minutes (20-25 minutes for "Texas" sized muffins).
This is a great recipe because it keeps for a while, and you can bake just as
many muffins as you want for breakfast each day. They're also great to
take to work for a snack or lunch.
from my mom, Nora Estrem.)