Six Week Bran Muffins

4 eggs
3 cups sugar
1 quart buttermilk
6 cups bran cereal with or without raisins
5 cups flour
1 cup vegetable oil
5 tsp baking soda
1 tsp salt

In a large bowl, beat eggs and sugar. Stir in remaining ingredients. Mix well. Refrigerate 6 hours. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes. Batter can be stored in the fridge, covered for up to 6 weeks. Makes 5 dozen.