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Print this Recipe    Bran 03

6 Week Bran Muffins

15 oz. box raisin bran
5 cups flour
3 cups sugar
5 tsp baking soda
1 tsp salt

4 eggs, beaten
1 cup oil
1 qt. buttermilk

Mix dry ingredients well in a very large container. Mix wet
ingredients together, pour over dry ingredients and mix well.
Refrigerate batter at least 6 hours. before baking. Fill muffin
tins or papers 2/3 full and bake at 400 for 20 min. Batter will
keep in fridge for up to 6 weeks, baking a little at a time. Batter
will get very thick and light colored, kind of "airy."

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