These are so good! The kids love em' too.
6 Week Bran Muffins.
5 cups all purpose flour
5 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground all spice
7 cups raisin bran (15oz)
3 cups sugar
4 jumbo eggs
1 cup vegetable oil
1 qt buttermilk
1 tablespoon vanilla
Using the largest bowl you have, combine the first 4 ingredients, add the bran flakes and sugar and mix.
In a mixing bowl, beat the eggs. Add the oil, buttermilk, and vanilla to the eggs and blend.
Pour mixture over the flour mixture and stir well.
Transfer the batter to a large plastic container that has a tight fitting lid.
Store in the refrigerator until ready to bake. A Rubbermaid 12 cup canister with a snap top lid works well. This batter will keep for six weeks. When ready to bake, DO NOT STIR batter when dipping out to fill the Muffin pan. To bake preheat oven to 375 degrees. Using about 1/2 cup batter for each, drop the batter into paper lined muffin tins.
Bake for 20 minutes or until top springs back when touched with your finger. This makes 42 to 48 muffins.
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