(may use 2 1/2 C.) 2 teaspoons salt 1/4 cup raisins :
(optional) 4 eggs 1 quart buttermilk -- (or 4 cups) 1 cup oil Mix first 6 ingredients. Add eggs, buttermilk, oil, and mix thoroughly. Cover batter and refrigerate overnight before using. (Spray muffin pans with non-stick spray) Bake at 400 degrees for 20 minutes or at 350 degrees for 25 minutes. Batter will keep in the refrigerator for 6 weeks. Muffins may be frozen after being baked.
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