7 Weeks Bran Muffins

2 ½ cup flour, sifted

1 teaspoon salt

1 ½ cup sugar

2 cup All-Bran

2 ½ teaspoon baking soda

2 eggs, well beaten

2 cup buttermilk

Sift together flour, soda and salt.  Beat the eggs and sugar, add to the dry ingredients.  Stir in buttermilk and the 2 cups of All-Bran.  Pour first mixture into second mixture.  Cover and refrigerate.  When ready to use, bake in greased muffin tins for 15 to 20 minutes at 400F. 
This batter may be kept in the refrigerator up to 7 weeks.