1 (15 oz.) box Kellogg's Raisin Bran
2 1/4 c. sugar
5 c. flour
5 tsp. baking soda
1 scant tsp. salt
4 whole eggs, beaten
1 c. oil
1 qt. buttermilk

In large bowl, mix cereal with sugar, flour, baking soda and salt. Add beaten eggs, oil and buttermilk and blend. Place in covered container in refrigerator overnight. Oil muffin tins lightly, or use paper cups, place batter in tins. Bake at 400 degrees for 15 to 20 minutes or until center springs back. Makes 3 dozen muffins.

Only use batter for the number of muffins you want at any one time. Batter keeps in refrigerator for 6 weeks. Great for overnight guests.