Six-week Bran Muffins

5 cups whole wheat flour

5 teaspoons baking soda

2 teaspoons salt

2 teaspoons ground cinnamon

6 cups raisin bran or bran flakes cereal

3 cups sugar

4 eggs

1 cup canola oil

1 quart buttermilk

2 teaspoons vanilla extract

1- Combine the flour, baking soda, salt, and cinnamon in a very large bowl. Add the cereal and sugar, and mix.

2- Beat the eggs in a large bowl. Blend in the oil, buttermilk, and vanilla. Pour the egg mixture into the cereal mixture and stir well.

3- Transfer the batter to a large plastic container with a tight-fitting lid and refrigerate until ready to use. The batter will keep for 6 weeks.

4- When ready to bake, preheat the oven to 375 degrees and generously grease muffin cups or use cupcake liners. Do not stir the batter before filling the cups about 2/3 full. Bake until the tops spring back when touched, about 20 minutes.