1 (11 oz.) Post Raisin Bran cereal
1 c. oil
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
2 tsp. salt

Mix cereal, sugar, flour, baking soda and salt. Mix well. Add beaten eggs, oil and buttermilk. Store in refrigerator. This batter will last up to 6 weeks in refrigerator. When ready for a batch of delicious muffins, preheat oven to 450 degrees. Put batter in muffin cups and bake 15 to 20 minutes.