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5 1/4 c. Raisin Bran
2 1/4 c. sugar
3 3/4 c. flour
3 3/4 tsp. soda
1 1/2 tsp. salt
3 eggs, well beaten
3/4 c. oil
3 c. buttermilk

Sift together sugar, flour, soda and salt. Stir in
Raisin Bran until well mixed. Add beaten eggs, oil and butter-
milk; mix well. Spray muffin tin with Pam and fill 1/2 full.
Bake at 375 degrees for 20 to 25 minutes.
Refrigerate extra batter in covered container. Will
keep up to 6 weeks. Do not stir refrigerated batter but use as
before. Makes about 20 muffins.

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