5 c. all purpose flour
1 c. sugar
1 c. dark brown sugar
3 tsp. baking powder
2 tsp. salt
1 box (16 oz.) bran flakes
2 heaping c. raisins
1 c. chopped pecans
1 qt. buttermilk
1 c. vegetable oil
4 eggs, beaten
2 tsp. vanilla
2 tsp. ground cinnamon
2 tsp. ground cloves
2 tsp. ground nutmeg

Blend flour, sugars, baking soda, salt, cinnamon, cloves and nutmeg in large mixing bowl. Stir in cereal, raisins and nuts. Add buttermilk, oil, eggs and vanilla and blend until dry ingredients are moistened. Do not stir batter again.

(Mixture may be stored, covered, in a non-metal bowl in refrigerator for up to 6 weeks.) As needed, fill lightly greased muffin pans 3/4 full. Ice cream scoop works nicely.

Bake at 400 degrees for 15 minutes. If desired, lightly brush melted butter over batter and sprinkle with cinnamon/sugar before baking. Makes 50 to 60 medium muffins.

For mini-muffins, preheat to 400 degrees. Turn down to 375 degrees and bake for 10 minutes.