Title: Bran muffin mix
 Categories: Bread
      Yield: 36 Servings
 
      4    Eggs
      3 c  Sugar
      1 c  Oil
      5 c  Flour
      5 ts Soda
      2 ts Salt
      1 qt Buttermilk
      1    Box (15-oz) raisin bran
           -cereal
 
  Using large mixing bowl, beat eggs. Add sugar & beat. Add oil, a
  little at a time while beating. Add 1 cup flour, salt & soda. Beat.
  Continue beating & adding rest of flour alternately with buttermilk,
  saving some buttermilk to alternate with raisin bran as last
  addition. You may add some extra raisins, about 1/2 cup. Allow batter
  to set in refrigerator at least overnight. Spoon mixture into muffin
  cups in muffin tins & bake at 400-425 for about 15 minutes. Makes 6
  to 8 dozen. Batter keeps in refrigerator up to 6 weeks. These are
  great cooked in greased party size muffin tins for a bunch. If, after
  batter has been in refrigerator, it becomes stiff, add more
  buttermilk.
  
  SALLY RIDENOUR
  
  From , the Desoto School Mothers' Assn, Helena-West
  Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,