Mom's Six Week Bran Muffins

This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day.

FMM: These are quite good and have a nice crispy edge when they first come out of the oven.

To make just 1/4 recipe, use ingredients in parentheses. Makes 10 - 12 muffins. I got 11 filling the muffin cups almost to the top. They do not rise a lot. Try 375 degree oven - may have risen a tiny bit more. I think these would be good with chopped apples in them. I think it would lighten them somewhat.

1 15 oz. box Raisin Bran Cereal [16.6 box of Kellogg's says serving = 1 cup, 7 servings per box] (1 1/2 cup)
3 c. sugar (3/4 cup - less?) (try 1/4 recipe with 1/2 cup - not very sweet. Some people may want more. I thought they were fine.)
5 c. flour (1 1/4 cup - 1/2 cup whole wheat, 3/4 cup all-purpose - worked out ok. I also added 1 tbsp toasted wheat germ)
5 tsp. baking soda (1 1/4 tsp.)
2 tsp. salt (1/2 tsp.)
4 eggs, beaten (1)
1 c. oil (1/4 cup)
1 qt. buttermilk (1 cup)

Mix together all the dry ingredients. Mix the wet ingredients and add to the dry mixture. Brease a muffin tin [NOTE: Do not use cupcake papers. The muffins stick to them.]; let batter sit to soften the cereal. Preheat oven to 400 degrees. Fill muffin cups 2/3 - 3/4 full. Bake 20-25 minutes until a toothpick inserted into the center comes out clean. Bake as many as you want. Batter keeps up to 6 weeks in the refrigerator.

Makes 3 1/2 dozen.