1 (15 oz.) pkg. raisin bran
1 c. melted butter
2 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
2 tsp. salt

Mix raisin bran, sugar, flour, salt and baking soda in large bowl. Beat eggs and add with milk and butter; mix well. Refrigerate in covered container. Bake as needed in muffin tins at 350 degrees for 20 to 25 minutes. Will keep in refrigerator up to 5 weeks.