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How To make Six Week Muffins

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15 ounces raisin bran -- (unsweetened cereal)
5 cups all-purpose flour
5 teaspoons baking soda
3 cups sugar

(may use 2 1/2 C.)
2 teaspoons salt
1/4 cup raisins :

(optional)
4 eggs
1 quart buttermilk -- (or 4 cups)
1 cup oil
Mix first 6 ingredients. Add eggs, buttermilk, oil, and mix thoroughly. Cover batter and refrigerate overnight before using. (Spray muffin pans with non-stick spray) Bake at 400 degrees for 20 minutes or at 350 degrees for 25 minutes. Batter will keep in the refrigerator for 6 weeks. Muffins may be frozen after being baked.

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