Six Week Muffins

Ingredients

15 raisin bran
650 gr all purpose flour
24 gr baking soda
600 gr sugar
6 gr salt
40 gr raisins
4 eggs
950 ml buttermilk
240 ml oil

Instructions

Mix first 6 ingredients. Add eggs, buttermilk, oil, and mix thoroughly. Cover batter and refrigerate overnight before using. (Spray muffin pans with non-stick spray) Bake at 200ºC or 20 minutes or at 180ºC or 25 minutes. Batter will keep in the refrigerator for 6 weeks. Muffins may be frozen after being baked.