Recipe#1375

Title: Bran 03

From: bknauss@wwgv.com (Bonnie Knauss) 
 Newsgroups: rec.food.recipes 
 Subject: 6 Week Bran Muffins 
 Date: 7 Nov 1996 07:00:40 -0700 
 Message-ID: v01540b00ae9bcdb1fd93@[204.185.117.7] 

15 oz. box raisin bran
 5 cups flour
 3 cups sugar
 5 tsp baking soda
 1 tsp salt
 4 eggs, beaten
 1 cup oil
 1 qt. buttermilk
 Mix dry ingredients well in a very large container.  Mix wet
 ingredients together, pour over dry ingredients and mix well.
 Refrigerate batter at least 6 hours. before baking.  Fill muffin
 tins or papers 2/3 full and bake at 400 for 20  min.  Batter will
 keep in fridge for up to 6 weeks, baking a little at a time. Batter
 will get very thick and light colored, kind of "airy."