Six-Week Bran Muffins

1 large box Raisin Bran (15oz.)

1 cup melted butter or oil

2.5 cups. sugar (more or less depending on your sweet tooth)

4 eggs, beaten

1 quart buttermilk

5 cups. flour

5 teaspoons soda

2 teaspoons salt

Extra raisins, if desired.

Mix Raisin Bran, sugar, flour, soda, salt and extra raisins in a large bowl. Add eggs, butter or oil and butter milk and mix well by hand.
Fill greased muffin pans 2/3 full. Bake at 375-400° F. for 10-15 minutes or until brown.
Store remaining batter in a covered container in fridge for up to six weeks.

Yield: 8 dozen tiny muffins or about 5 dozen regular size muffins