6 Week Bran Muffins

This recipe was left out of the original Foley cookbook as I made them all the time when my children were young.  I bought a huge Tupperware container and kept the batter in it for fresh muffins anytime.  So easy to have fresh muffins for the weekends and the Foley kids loved them!   

Ingredients:

4 eggs
3 cups sugar
1 quart buttermilk
1 box (15 ounces) Raisin Bran Cereal
5 cups flour
1 cup vegetable oil
5 teaspoons baking soda
1 teaspoon salt

Directions:

In a large bowl, beat eggs and sugar with a wooden spoon until well combined.  Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well.  

Refrigerate at least 6 hours before using.  

Fill greased or paper lined muffin cups two thirds full.

Bake at 400 for 15 - 20 minutes or until a toothpick inserted near the center comes out clean.  

Batter may be stored, covered, in the refrigerator for up to 6 weeks.

Makes 5 - 6 dozen.