2 1/2 c. all-purpose flour
1 tsp. salt
3 tsp. baking soda
3 c. (7 1/2 oz.) Raisin Bran cereal
1/2 c. sugar
1 tsp. cinnamon
1 1/2 tbsp. grated orange rind
2 c. plain yogurt (or buttermilk)
2 eggs, beaten
1/2 c. cooking oil

In large bowl, mix flour, salt and baking soda. Add the cereal, sugar, cinnamon and orange rind; mixing well. Briefly, but thoroughly mix in yogurt or buttermilk, beaten eggs and cooking oil.

This mixture may be stored in the refrigerator in a tightly closed container up to 6 weeks. Do not stir before spooning it into muffin cups; the stirring seems to diminish the ability of the muffins to rise.

Fill greased muffin tins 3/4 full. Can sprinkle with cinnamon sugar before baking for 20 minutes in a 375 degree oven.