Six-Week Raisin Bran Muffins

Six-Week Raisin Bran Muffins

5 cups flour
5 teaspoons baking soda
2 teaspoons salt
2 cups sugar
1 16 ounce box raisin bran
1 quart buttermilk
1 cup oil
4 eggs

Mix dry ingredients, and then add buttermilk and oil. Add eggs last. Mix thoroughly. Chill in a covered container up to 6 weeks. Take out and bake in greased muffin pans as needed. Bake at 375 degrees for about 20 minutes.

Note: These keep well even after cooked. If using mini muffin pans, shorten cooking time.