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6 WEEK MUFFINS 
15 ounce box Raisin Bran or bran flakes
2 1/2-3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoon salt
1 1/4 cups Crisco or 1 cup vegetable oil (for lighter muffins)
4 eggs
4 cups buttermilk

Combine the first five ingredients, mixing together until large lumps remain. Add Crisco or oil, eggs and buttermilk. Stir together well but do not over mix.

Place in a sealable plastic container under refrigeration until ready to use (or overnight).

When needed, scoop out the amount required and ladle batter into greased or sprayed muffin tins. Fill any unused muffin wells 1/4 of the way with water. If batter becomes too thick, stir in milk, buttermilk or melted butter until a good muffin batter consistency is achieved.

Batter will keep for several weeks in refrigerator. Muffins can be varied by mixing in a small amount of one or two of the following ingredients just before baking: honey, brown sugar, molasses, raisins, Craisins, chopped pecans, walnuts, peanuts or macadamia nuts; oatmeal, wheat germ, crushed shredded wheat, peanut butter, applesauce and cinnamon, grape nuts, finely chopped peaches, apples or bananas. Just don't overdo (don't use more than 1/2 cup of fruit/nuts or several tablespoons sugar/honey to 2-3 cups batter) or the muffins may not rise. Temperature might require adjustment (more sugar will cause faster browning).

Bake at 375°F degrees for 20 minutes or until golden brown.

Makes four dozen or so muffins.

Submitted by: CM
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