6 Week Rasin Bran Muffins

4 eggs, beaten
3 c. sugar
1 c. oil
5 tsp. baking soda
2 tsp. salt (we add only 1 tsp)
2 tsp. cinnamon
4 c. (1qt. buttermilk)
5 c. flour (we use whole wheat)
1-15 oz. box Rasin Bran (8 cups)
(Optional: A bag of chocolate chips and extra raisins if desired)IMG_2624

Mix all ingredients well
Refrigerate 2-3 hours before baking.
Grease muffin tins or place cupcake liners in muffin tins
Fill 2/3 way up to 3/4
Bake @ 400 for 15-20 min
Batter can be stored in covered container in the fridge for up to 6 weeks.
Yields: 4-5 dozen

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