Six week muffins (they never last 6 weeks). They are super. Makes 40.

15 oz. box Kellogg's Raisin Bran
3 c. white sugar
5 c. flour
5 tsp. baking soda
2 tsp. salt
4 lg. eggs, beaten (if small use 5)
1 qt. buttermilk
1 c. salad oil

Combine Raisin Bran, sugar and flour. Sift with soda in a large bowl. Add mixture of eggs, buttermilk and oil. Mix well by hand.

Refrigerate in covered container for 2 days then use as directed. Fill muffin cups 1/2 full. Bake at 350 degrees for 20 to 25 minutes. Can be stored in refrigerator for 6 weeks.