8 c. (15 oz.) Raisin Bran
5 c. flour
5 tsp. soda
1 scant tsp. salt
2 1/2 c. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon

1/2 c. oil
1/2 c. melted butter
15 oz. canned pumpkin (less is okay)
1 qt. buttermilk
4 eggs, lightly beaten
1 c. chopped nuts
1 c. raisins

In a HUGE bowl, mix dry ingredients. In a semi-huge bowl, mix wet ingredients, plus the nuts and raisins (more or less of these, to your taste). Stir wet mixture into dry. Mix well. Let batter sit 5-10 minutes before filling greased muffin tins. Bake at 350 degrees for 30-35 minutes.

Batter keeps up to 6 weeks in refrigerator. Muffins freeze well. Makes 3-4 dozen or more, depending on size.