Ingredients
- 15 raisin bran
- 4 eggs
- 1 quart buttermilk
- 5 cups all purpose flour
- 3 cups sugar
- 1 cup oil
- 1/4 cup raisins
- 5 teaspoons baking soda
- 2 teaspoons salt
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 400 degrees for 20 minutes or at 350 degrees for 25 minutes. Batter will keep in the refrigerator for 6 weeks. Muffins may be frozen after being baked.
