6 Week Bran Muffins

These muffins will keep in the fridge for up to 6 weeks.  Just scoop out what is needed each day and refrigerate the rest.  You will need a large container that holds 2+ quarts of batter with a lid.  I use my dough rising bowl and lid that I got from King Arthur, but in the past I used a half gallon pitcher with a lid.

6 Week Bran Muffins
5 c. flour
5 t. baking soda
2 t. salt
2 t. cinnamon
3 c. sugar
1 box of Raisin Bran Cereal (Mueslix may also be used)
4 eggs
1 c. oil
1 quart of buttermilk

Combine first 6 ingredients.  Mix eggs, oil, and buttermilk together and add to dry ingredients.  Bake for 20 minutes at 350*.

Refrigerate unused muffin batter.  Do not stir down batter; just dip out what you need into muffin tins.  Will keep up to 6 weeks in the refrigerator.