Momoreg or M Brown, maybe you know the answer to this question. Have you ever seen the muffin recipes that include raisin bran and buttermilk; make a large batch of muffins that can supposedly lasts 6 weeks? What makes it work? Is there a way to transfer the recipe to a non-raisin bran based recipe? (I've done a little experimenting and haven't been too pleased with the results although the original recipe is great. The muffins are really light and have a great rise to them. I take the basic mix and add in an assortment of flavours. It really helps in the mornings when I want multiple types of muffins and still have the rest of breakfast to prepare. The recipe that I have used with great success so far is as follows: 4 beaten eggs 2 c. sugar 1 c. salad oil 1 quart buttermilk 5 t. baking soda 2 t. salt 5 c. flour 15 oz. raisin bran Combine, etc....I then add streusel toppings fillings that range from mandarins to banana to coconut, etc...I have to admit it's a very forgiving recipe and I love that I can bake fresh muffins for 1 or a full house! TIA!