5 c. flour, sifted
5 tsp. baking soda
5 tsp. cinnamon
2 tsp. salt
6 2/3 c. Raisin Bran
2 c. sugar
4 eggs, beaten
1 qt. buttermilk
1 c. oil or melted shortening

Sift flour then measure, sift flour with baking soda, cinnamon, and salt. Mix in Raisin Bran and sugar. Add eggs, buttermilk, and oil. Fill muffin tins 2/3 full. Bake at 400 degrees for 20 minutes. Batter can be stored in refrigerator up to 6 weeks.