Six Week Raisin Bran Muffins

Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers This recipe is best if made in advance and stored in the refrigerator..

• Ready In: 40 mins
• Yields: 60 muffins

Ingredients

• 1 (15 ounce) box  Raisin Bran cereal (Flakes , about 9 cups)
• 3  cups sugar
• 5  cups flour
• 5  teaspoons baking soda
• 2  teaspoons salt
• 4  eggs, beaten
• 1  cup  vegetable oil
• 1  quart buttermilk
• 1 1⁄2 teaspoons cinnamon (optional)

• Optional Topping

• 12  teaspoons butter
• 12  tablespoons brown sugar

Directions

1. Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
2. Store in a covered container and use as needed.
3. Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
4. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.