Refrigerator Bran Muffins

15 oz. Box of Raisin Bran
5 cups flour
3 cups sugar
2 teaspoons salt
4 eggs, beaten
1 cup crisco, melted
1 quart buttermilk or soured milk
5 teaspoons baking soda
1 teaspoon cinnamon.

In large bowl, place the raisin bran, flour, sugar, salt and stir. Add beaten eggs, melted Crisco, buttermilk, baking soda and cinnamon. Mix well and store in the refrigerator. Keeps for 6 weeks, do not stir. Fill muffin tins 2/3 full. Bake in 350 degree oven for 18 to 20 minutes