Semester Muffins

I made these in high school.  I've eaten them for years since it's a recipe that my mom made every year in her foods classes.

10 ounces Raisin Bran
3 c sugar
5 c flour
2 t salt
5 t baking soda mixed in 1 qt buttermilk
4 eggs, beaten
1 c shortening, melted and cooled

1. Combine all ingredients.
2. Cover and refrigerate overnight.
3. DO NOT STIR.
4. Use as needed.
5. Store up to six weeks in fridge.

To use:

1. Scoop batter into paper-lined muffin tin.
2. Bake at 350 for 20-25 minutes.

Yield: 48 muffins
WW POINTS per muffin: 4

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