Several years ago my mother in law gave me this recipe that she had made when my husband was young. Bob loves these muffins and requests them often. This is a large batch recipe (56 muffins) but the great thing is the batter will last in the refrigerator for up to 6 weeks so you can make up a batch of muffins quick and easy in the morning. The muffins are unlike your typical fluffy muffin. These are dense and chewy but really yummy and go well with a cup of coffee.
1 box (15 oz) raisin bran
3 cups sugar
5 tsp baking soda
2 tsp salt
5 cups flour
1 quart buttermilk
1 cup oil
4 beaten eggs
1) Preheat oven to 375 deg.
2) In a very large bowl mix together the dry ingredients and then add the wet ingredients mixing well to combine.
3) Fill cups 1/2 to 2/3 full and back @ 375 deg for 20 minutes.
4) Store remaining batter in fridge for up to 6 weeks.
**8 cups raisin bran is needed if using a larger box or economy bag.
Enjoy!
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