4 1/2 c. Raisin Bran
2 1/2 c. flour
1 tsp. salt
1/2 c. melted shortening
1 1/2 c. sugar
2 1/2 tsp. baking soda
2 tsp. eggs, beaten
2 c. buttermilk

Mix Raisin Bran, sugar, flour, baking soda, and salt in a very large mixing bowl. Add beaten eggs, shortening, and buttermilk. Mix well. Store in refrigerator and use as desired. Batter keeps for 6 weeks.

When ready to use, fill muffin cups 2/3 full and bake at 375 degrees for 15 to 20 minutes.