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4 WEEK BRAN MUFFINS 
4 eggs
1 c. soft or melted butter
1 qt. buttermilk or sour milk
1-1/2 c. sugar
5 tsp. baking soda
1-1/2 tsp. salt
1 (15 oz.) pkg. Raisin Bran (or 9 c. Raisin Bran or Bran Flakes)
5 c. enriched all-purpose flour

Break eggs into a very large bowl or pot. Beat with rotary beater until well blended; beat in shortening, buttermilk and sugar thoroughly.

Add soda and salt; stir well. Mix in raisin bran. Add flour and stir just until mixed. It makes a thick batter. Cover and store in refrigerator. It will keep for 4 weeks in a 40 degree refrigerator.

Start preheating oven. Remove batter from refrigerator. Fill greased 2 inch muffin pans 2/3 full. Flatten down batter in pans. Put rest of batter in refrigerator right away.

Bake 15 to 20 minutes or until brown in a 400°F oven.

Makes about 6 dozen, 100 calories each.

Cooks Note: To make sour milk -- slowly stir 1/4 cup lemon juice or vinegar into 3-3/4 cups skim milk.

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