5 c. flour
5 tsp. baking soda
2 tsp. salt
2 tsp. allspice
1 box (18 oz.) Raisin Bran
3 c. sugar

4 eggs, beaten
1 c. oil
1 qt. buttermilk
2 tsp. vanilla

Pour liquid mix over dry mix. Stir well. Fill muffin cups 1/2 full and bake 20 to 25 minutes. To Store: pour batter immediately into covered container. Keeps up to six (6) weeks. NOTE - DO NOT STIR DURING STORAGE. Bake as you like - just spoon batter into muffin cups without stirring.