5 c. flour
3 c. sugar
2 tsp. salt
5 tsp. baking soda

4 beaten eggs
1 c. Crisco oil
1 qt. buttermilk

Add egg mixture to flour mixture and beat well. Add 10-ounce package Raisin Bran cereal. Stir well and add 3/4 box raisins. Bake for 20 minutes at 375 degrees in muffin tins with paper liners. Batter keeps up to 6 weeks in tightly covered container (large enough for batter to rise a little). Nuts may be added. Make 4-5 dozen muffins. I usually bake them all at one time and then freeze them.