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Mix dry ingredients in a LARGE bowl. Combine eggs, buttermilk and oil. Stir into dry mixture. Bake in muffin tins 15-20 minutes at 400o. This batter will keep up to 6 weeks in the refrigerator and aging seems to improve the flavor. Makes about 90 muffins.
For a healthier version, substitute 4 C. raw bran for the raisin bran and decrease sugar to 2 cups. Add raisins as desired.
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