From Paulette Vickery's Recipe Collection
Raisin Bran Muffins
breads, fruits
1 each 15 oz raisin bran
1 cup oil
2 1/2 cup sugar
4 each eggs, beaten
5 cup flour
5 teaspoon baking soda
1 quart butter milk
Mix flour, sugar, baking soda and salt together. Add raisin bran and mix. Add butter milk, oil and beaten eggs. Mix well. Fill muffin tins 2/3 full. Bake at 400 degrees 20-25 minutes. Batter can be stored in refrigerator up to 6 weeks.
Yield: 48 servings