6 Week Raisin Bran Crunch Muffins

By babycatcher

Ingredients

• 6 3/4 cups Raisin Bran Crunch
• 4 cups sugar
• 5 cups flour
• 2 tsp baking powder
• 3 tsp baking soda
• 4 eggs beaten
• 1 cup melted butter (2 cubes)
• 1 quart buttermilk

Preparation

Step 1

1. Mix cereal with dry ingredientsin large mixer bowl.
2. Add eggs, melted butter and buttermilk.
3. Mix for 2 minutes.
4. Fill cupcake pans (greased) 2/3 full
5. Bake at 400* for 18 mins.
6. To store the rest of the mixture, put in container with a lid and refrigerate for up to 6 weeks.