1 (10 oz.) pkg. Raisin Bran
1 c. Crisco, melted
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
2 tsp. salt

Using a giant mixing bowl or the largest pot you own, mix thoroughly raisin bran, sugar, flour, soda and salt; adding lastly beaten eggs, melted Crisco and buttermilk.

Store, covered, in refrigerator. When ready for muffins, fill tins 2/3 full and bake at 400 degrees for 15 to 20 minutes. Batter will keep under refrigerator for up to 6 weeks and improves with age.