In large bowl, combine 3 1/2 cups Raisin Bran flakes, 2 1/2 cup unsifted all purpose flour, 1 cup sugar, 2 1/2 teaspoon baking soda, and 1 teaspoon salt. Mix well. Add 2 cups milk blended with 1 tablespoon vinegar, 1/2 cup vegetable oil, 1/4 cup molasses and 2 beaten eggs. Mix well again.

Store, covered, in refrigerator and use as needed. When ready to bake, fill muffin pan cup 2/3 full. Bake in preheated 400 degree oven for 15-20 minutes. Batter will keep in refrigerator for 6 weeks. Makes 2 dozen.