*UPDATED* I had a typo where the oil and sugar was concerned. It has been corrected :0)
This is such a handy recipe because it makes a TON! You keep the batter in the fridge (for up to 6 weeks!) and only bake as many as you need at one time.
Refrigerator Raisin Bran Muffins
15 oz box of Raisin Bran Cereal
4c buttermilk (1 quart)
1c vegetable oil
2 1/2c sugar
Mix and set aside.
5 t baking soda
2 t salt
3 t cinnamon
Mix and then stir into wet ingredients. Cover and refrigerate at least 6 hours before baking (and up to 6 weeks). To bake, fill greased muffin tins and bake at 375 degrees for 18-22 minutes. Yield 5 dozen muffins.