Six Week Bran Muffins

• 15 ounces bran flakes
• 5 cups flour
• 3 cups sugar
• 5 teaspoons baking soda
• 1 teaspoon salt
• 4 eggs, beaten
• 1 cup oil
• 1 quart sour milk

1. Combine dry ingredients, then add next three ingredients, stirring just to moisten.
2. Store in the fridge for up to six weeks.
3. (Tastes best after being in the fridge overnight).
4. Fill muffin tons 2/3 full and bake 13-16 minutes at 400.
5. *sour milk= 1 Tbsp vinegar in cup, then add milk to make 1 cup.

bran, flour, sugar, baking soda, salt, eggs, oil, sour milk

Taken from www.food.com/recipe/six-week-bran-muffins-499335 (may not work)