15 oz. raisin bran flakes
4 eggs, slightly beaten
3 c. sugar
1 c. Wesson oil
1 qt. buttermilk
5 c. plain flour
5 tsp. baking soda
2 tsp. salt

Cream sugar and oil. Add eggs. Add dry ingredients, buttermilk and 1 cup raisins. Bake in greased tins 20 minutes at 375 degrees. Cool muffins as needed. Keeps 6-7 weeks. Do not stir when you dip out extra bakings.