Raisin Bran Muffins

5 c. flour
5 t. soda
1 ½ t. salt
7 ½ c. Raisin Bran
4 eggs
1 c. vegetable oil
3 c. sugar
1 qt. buttermilk

Cover, keep in refrigerator. Can be kept 3-6 months. Do not stir again after mixed. Makes about 5 dozen muffins if not to large. Grease muffin tins. Takes very large bowl. Batter darkens as it sets in fridge. Bake 15 minutes at 350 degrees.

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