Six Week Bran Muffins

4 eggs
3 cups sugar
6 cups Raisin Bran cereal
4 1/2 cups flour
1/2 cup flaxseed
5 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 quart lowfat buttermilk

Beat eggs and sugar until combined. Stir dry ingredients together. Add to eggs and sugar. Pour in oil and buttermilk. Stir until combined. Refrigerate at least 6 hours before baking. Bake at 400 degrees for 15-20 minutes.

*Batter will keep in the refrigerator for up to 6 weeks

Yield: 5-6 dozen muffins