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1 (15 oz.) pkg. Raisin Bran
5 c. plain flour
5 tsp. baking soda
3 c. sugar
1 c. Crisco oil
1 qt. buttermilk
4 eggs

Mix Raisin Bran, flour, baking soda and sugar in large
pot. Stir all wet ingredients together in blender or mixer.
Pour wet into dry and mix well. Put in airtight 1 gallon
container. Refrigerate 24 hours. Don't stir when dipping.
Bake in greased muffin tin at 350 degrees for 15 to 20 minutes. Will
keep 2 months in refrigerator.

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