1 (15 oz.) pkg. Raisin Bran
3 c. sugar
5 c. flour
5 tsp. baking soda
1/2 tsp. salt
1/4 c. plain yogurt
1/4 c. wheat germ
4 eggs, beaten slightly
1 c. salad oil
1 qt. sour milk (if fresh milk is used add 4 tbsp. vinegar)
1 c. additional raisins may be added as well as nuts

In a large bowl mix cereal, sugar, flour, salt and soda well. Add remaining ingredients and mix well. Refrigerate overnight. Stir well before baking. Fill paper lined muffin pans to about top. Bake as needed. Batter keeps for several weeks. Bake at 350-375 degrees for 25-30 minutes.