Six-Week Bran Muffins

• 1 (15 ounce) box Raisin Bran cereal
• 1 cup oil
• 3 cups sugar (up to half can be a sugar substitute)
• 4 eggs, beaten with whisk
• 1 quart buttermilk
• 5 teaspoons baking soda
• 5 cups plain flour
• 2 teaspoons salt
• 2 cups nuts (optional)
• 2 teaspoons cinnamon

1. Mix cereal, flour, sugar, salt, and soda in a large bowl.
2. Mix well, then add beaten eggs and buttermilk, oil and rest of ingredients.
3. Mix well and store in refrigerator in airtight covered container.
4. When ready to cook: Dip spoon in batter (never stir) and fill muffin tins to 3/4 full.
5. Bake at 375 degrees for 15 or 20 minutes.
6. (Makes about 3 1/2 dz total)
7. NOTES: Batter keeps in fridge up to 6 weeks.

cereal, oil, sugar, eggs, buttermilk, baking soda, flour, salt, nuts, cinnamon

Taken from www.food.com/recipe/six-week-bran-muffins-198843 (may not work)