15 oz. pkg. raisin bran cereal
1 c. oil (safflower)
1 qt. buttermilk
2 c. raw honey
5 c. whole wheat flour, unsifted
4 beaten eggs
5 tsp. baking soda
2 tsp. sea salt or regular salt
1/2 c. wheat germ
1/2 c. raw bran
1 c. raisins

Mix by hand all ingredients in large bowl. Store in refrigerator for up to 6 weeks. Bake in muffin tins at 375 degrees for 20 minutes.