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Six-Week Bran Muffins

1 (20 ounce) box raisin or bran flakes
3 scant cups granulated sugar
5 teaspoons baking soda (optional)
5 cups flour
2 teaspoons salt
4 eggs, beaten
3/4 cup vegetable oil
1 cup pecans, chopped (optional)
1 quart buttermilk

Mix raisin bran, sugar, baking soda, flour and salt in a very large bowl. Add beaten eggs, oil, nuts (if desired) and buttermilk. Mix well. Store in covered container in refrigerator and use as needed.

To use, grease muffin pans. Fill muffin pans two-thirds full.

Preheat oven to 400 degrees F. Bake 15 to 20 minutes. Batter will keep for six weeks in refrigerator or bake muffins and store in freezer. Serve with Honey Butter, if desired.

Honey Butter
8 ounces honey
1 cup butter or margarine
1 1/2 teaspoons cinnamon

Mix all ingredients until smooth.

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