Six Week Raisin Bran Muffins

I believe these are the muffins my Mom used to make when I was a kid! These will be great for Breakfast and after school snacks!


INGREDIENTS:
4 large eggs
1 cup olive oil
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
15 oz raisin bran cereal
1 quart buttermilk

DIRECTIONS:
In a very large bowl, combine eggs, oil, and sugar. You are creating an emulsion here, so wisk fast. Set aside.

In a medium bowl, combine flour, baking soda, and salt.

To liquid mixture, alternate adding flour mixture, raisin bran, and buttermilk, one at a time, stirring after each addition. Mix just until combined.

Bake at 425 for 8-12 minutes (my crappy oven took 16 minutes+)

Makes very large amount of batter (42 regular size muffins, to be exact). If desired, covered batter can be stored in fridge for up to six weeks (YES, really) and used a little at a time.
CALORIES:
Makes 42 muffins at approximately 205 calories each.


She found the recipe!! Check it out!!