Batter can be kept in refrigerator for up to 6 weeks. Bake at 400 degrees for 15 minutes.

4 c. Kellogg's All Bran
1 1/2 c. raisins
5 c. flour (2 1/2 c. white & 2 1/2 c. wheat)
2 tsp. salt
5 tsp. baking soda
3 c. sugar
1 qt. buttermilk
1 c. light oil
4 beaten eggs (can use egg white, but does not give same consistency)
2 tsp. vanilla

By hand, mix dry ingredients together. Add liquid ingredients to dry. Mix together. Oil muffin pan with Pam.