| Submitted by | Sher Mattingly |
| Preparation Time | 1 hour |
| Difficulty | Medium |
| Serves | 5 to 6 dozen muffins |
| Description | Make ahead muffin batter |
3 cups sugar 5 cups flour (2 cups of oatmeal may be substituted for like amount of flour.) 2 teaspoons soda 2 teaspoons salt 1 (15 ounce) box raisin bran 4 beaten eggs 1 cup oil 1 quart buttermilk (or place 1/4 cup vinegar in a quart container and finish filling with mill and allow to stand a few minutes)
If the vinegar/milk mixture is to be used, prepare it first and set aside. Measure flour into a 1 gallon mixing bowl or clean dish pan. Add salt, soda, and sugar to the flour and mix well or sift together. Stir in raisin bran and continue mixing. With a spoon make a well in the center of the dry ingredients. Beat the eggs with a fork only until the white and yolk are evenly blended. Combine egg, milk, and oil. Beat well with a fork. Add liquid mixture to dry ingredients and stir with a long-handle spoon only until dry ingredients are moistened (mixture will be lumpy).
Store in the refrigerator in tightly covered container until needed for up to six weeks.
To bake, heat oven to 425( for approximately 15 to 20 minutes or until golden brown.
Optional seasoning: 1 to 2 cups nuts and/or 1 Tablespoon cinnamon; 1 teaspoon nutmeg and 1 teaspoon mace; 1 cup halved cranberries and 1 cup nuts; 2 cups halved cranberries.
Calories: 119; Dietary fiber, 1 g; Cholesterol, 15.4 g; Unsaturated fat 2.75 g; Total fat 3.63 g; Sodium, 135 mg.