3 3/4 c. Raisin Bran or All Bran
1 1/2 c. sugar
2 1/2 c. flour
2 c. buttermilk or sour milk
1 tsp. salt
2 eggs, beaten
2 1/2 tsp. baking soda
1/2 c. salad oil

Combine Bran, sugar, flour, soda and salt. Add mixture of eggs, buttermilk and oil; mix well. Refrigerate in covered container. Will keep for 6 weeks. To bake: Fill muffin tins 2/3 full and bake at 400 degrees for 15 minutes.