Six Week Muffins
15 oz. raisin bran cereal, 3cups sugar (I fudged with 2 2/3), 5 Tbls. baking soda, 1 tsp. salt, 4 eggs beaten, 1 cup applesauce, 1 qt. buttermilk, 5 cups all-purpose flour
Mix cereal, sugar, flour, soda and salt in a very large bowl (they are NOT kidding). Add eggs, applesauce and buttermilk. Mix well. Store covered in the refrigerator. Will keep 6 weeks. More raisins and pecans may be added if desired. (I’ve thought that shredded carrot & apple would go well too since the base recipe is similar to my apple carrot muffins).
To bake, fill greased muffin tins two-thirds full and bake at 400 for 12 to 15 minutes.
Yield: 30 regular and mini muffins.