Six-Week Raisin Bran Muffins

Now here's something I don't think you see too much anymore--six-week refrigerator bran muffins.

And that's a shame really.  Granted the recipe makes a huge amount; you will definitely have to find your very biggest bowl to mix it and a good amount of space in your fridge to store it (at least in the beginning), but the convenience and specialness of homemade, hot raisin and bran muffins with melted butter is something you just can't buy at your local coffee shop.

Perhaps it's me because I'm getting older, but I value those quiet moments at home, not standing in line with twenty-five other non-morning, likely grumpy people, grins.  And if you're in that morning grump slump, we all know how annoying it can be to have that little bluebird of happiness just chirping merrily away.  So much better to be at home, get one's footing, and then go out and face the world.  These will help.

Six-Week Raisin Bran Muffins

1 (15 ounce) box Raisin Bran cereal (about 9 cups)
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
4 large eggs, beaten
1 cup vegetable oil
1 quart (4 cups) buttermilk
1 1/2 teaspoons cinnamon

Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.  Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.

Store in a covered container and use as needed.

COOK'S NOTE:  Yep, this does in fact last six weeks.  I stirred the batter off and on in between, sniffing to make sure that it was still okay.  I could make six muffins or a dozen, whatever time and appetite allowed.