15 oz. Raisin Bran
1 qt. buttermilk
1 c. vegetable oil
2 1/2 c. sugar
4 eggs
5 c. flour
5 tsp. baking soda
2 tsp. salt
1/2 box raisins (optional)

In large bowl combine cereal, buttermilk, vegetable oil, sugar and eggs. Stir dry ingredients into cereal mixture. Cover and refrigerate for at least 6 hours before using. Bake in muffin pans at 375 degrees for 15 to 20 minutes. If batter is covered, it will keep well in refrigerator for 6 weeks. Makes 6 dozen.