Six Week Muffins

1 box (15 oz.) raisin bran
1 cup of oil
4 beaten eggs
5 cups of flour
5 teaspoons baking soda
2 teaspoons salt
1 cup of sugar
1 quart buttermilk

Mix bran, sugar, flour, salt, and baking soda in large bowl. Add eggs, oil and buttermilk. Mix well. Store in refrigerator. Bake at 400 degrees for 15-18 minutes. Grease and fill cupcake tins two-thirds full. Batter will keep up to six weeks if store in a refrigrator. (For an extra touch add chopped walnuts!)

Recipe courtesy of your friends at WFHR AM 1320

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