Raisin Bran Muffins

Here's a quick, easy, fibery breakfast for you. My mother-in-law made these for us a LONG time ago. We just thought about them again recently, and they're perfect for these cool wintery days. Probably good for the hot ones too when you don't want to be in the kitchen very long.

This batter actually keeps for 6 weeks in the refrigerator in an air-tight container. Use just the amount you need. The Tupperware That's-a-Bowl is what I stored the batter in this time, but a gallon jar works great as well.

Raisin Bran Muffins

5 cups flour

3 cups sugar

5 tsp baking soda

2 tsp salt

13 oz Raisin Bran

4 eggs

1 cup oil

1 quart buttermilk

Mix all ingredients together. Grease and flour muffin pan(s). Bake at 400 degrees for about 15 minutes for the full-size muffins (bake mini-muffins for about 10). Cool for 2 minutes and remove from pan. Refrigerate leftover batter in air-tight container for up to 6 weeks.

Recipe from: Faye Whitfield