Raisin Bran Muffins

1 (15 1/2oz.) box Raisin bran cereal
2 cups Sugar
5 1/4 cups Flour
5 tsp. Baking soda
2 tsp. Salt
4 tsp. Cinnamon
4 Eggs, beaten
1/2 cup Dark molasses
1 qt. Buttermilk
1 cup Cooking (vegetable) oil
In a large bowl mix all dry ingredients. Add eggs, molasses, oil and buttermilk. Blend thoroughly. Store in an airtight container or 1 quart jars in refrigerator.
Batter will keep for 2-3 months. Do not use batter the first day.
Results are better after it stands.
Fill greased muffin tins 2/3 full and bake 20 minutes at 375°.
For lighter muffins, place greased pans in oven before adding batter.
Yield: 3 quarts batter or 4 dozen muffins.
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