Here is my big batch muffin recipe:
Raisin Bran Muffins
In a large bowl combine:
5 cups sifted flour
2 tsp salt
5 tsp baking soda
2 tsp cinnamon or more to taste (I use a full tablespoon)
2 ¾ cups sugar
Add:
1 15 oz package Post Raisin Bran Cereal
Mix well with:
1 quart buttermilk or yogurt
4 beaten eggs
1 cup cooking oil
Add:
Grated rind of 3 oranges (3 tablespoons)
1 cup chopped nuts
Refrigerate in large container with tight lid. Keeps up to 6 weeks. Whenver you want fresh muffins, you bake as many as you need.
To Bake: put dough in greased muffin tins, sprinkle with cinnamon and sugar, bake at 350 degrees for 20 minutes or until done – in my oven I bake for 21 minutes.
This came from a book entitled: “A Fatal Vineyard Season” by Philip A. Craig