1 (15 oz.) box Raisin Bran
5 c. flour
3 c. sugar
5 tsp. baking soda
2 tsp. salt
4 eggs
1 c. salad oil
1 qt. buttermilk
1 c. chopped nuts

Mix dry ingredients, including nuts, in a large bowl. Beat eggs well. Add oil and buttermilk to eggs. Then add liquid to dry ingredients. Mix well, but only until dry ingredients are blended. Store in tightly covered container in refrigerator. Batter will keep 6 weeks. Bake at 400 degrees for 15 to 25 minute - well oiled muffin pans. Makes 6 dozen large or 12 dozen small muffins.