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(Make Ahead)
20 oz. pkg. Raisin Bran
5 c. flour (may use up to 1/2
whole wheat)
3 c. sugar
1 tsp. salt
5 tsp. baking soda
1 c. raisins (optional)
4 eggs
1 c. cooking oil
1 qt. buttermilk

Mix cereal, flour, sugar, salt, soda and raisins. You
will need a very large bowl. Beat eggs; add oil and butter-
milk. Mix well and add to cereal mixture. Mix until dry
ingredients are evenly moist. Batter may now be covered and
stored in refrigerator for up to six weeks. Bake in lined
muffin tins in 400 degrees oven for 20 minutes. Baked muffins freeze

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