Six-Week Muffins

1 (15 oz) box of Raisin Bran Cereal

3 C. Sugar

5 C. Flour (or wheat flour)

5 tsp. Baking Soda

2 tsp. Salt

1 C. melted butter

4 Eggs, beaten

1 Quart Buttermilk

Mix cereal, sugar, flour, soda & salt in a large bowl. Add beaten eggs, butter, buttermilk, mix well.

Store in refrigerator covered- up to 6 weeks.

Bake at 400, 15 minutes

**I usually 1/2 this recipe and add around 3/4 cup flax seeds. I bake 6-10 at a time so they are fresh and hot a few times a week. The dough will never last a full 6 weeks! Kirkham LOVES these muffins. I've used wheat flour and it tastes the same.