Six Week Raisin Bran Muffin Batter (recipe in description)

Flash Back Friday! My mom used to keep Raisin Bran Muffin Batter in a crock in the fridge for weeks. She'd warm up the oven in the morning, fill several muffin wells 2/3 full, bake at 400 for 20 minutes. Hot fresh bran muffins! 6 Week Raisin Bran Muffins Oven - 400 F 18-20 minutes Fill muffin tins 2/3 full Dry Ingredients: 5 cups All-purpose flour 5 teaspoons Baking Soda 2 teaspoons salt 3 cups of Sugar (Optional) 1-1/2 teaspoons Cinnamon Put in Bowl and whisk together. Add and mix 15 oz box Raisin Bran. In another bowl whisk together: 1 Quart of Buttermilk 1 cup of Vegetable oil 4 Eggs Mix wet ingredients with dry ingredients. Put in Refrigerator and let sit overnight. -Mixture lasts for 6 weeks -can add any additional ingredients like nuts, orange peel, cranberries, etc.