5 c. flour
5 tsp. baking soda
2 tsp. lite salt
2 tsp. allspice
15 oz. box raisin bran cereal
3 c. granulated sugar
1 qt. low fat buttermilk
1 carton Egg Beaters or 4 eggs
1 c. Puritan canola oil
2 tsp. vanilla

Mix together flour, baking soda, salt and allspice. Stir in raisin bran cereal and sugar. Combine buttermilk, Egg Beaters, oil and vanilla. Add liquid mixture to dry ingredients and mix well until thoroughly combined.

Transfer muffin batter to a tall plastic container with a good seal. Store in refrigerator and use as desired making sure not to remix the batter. (Muffins will not rise if batter is remixed after put into storage container.)

Date muffin batter so as to use it up within six weeks.

Fill muffin pan liners 1/2 to 3/4 full and bake at 375 degrees for 20 minutes.

Reduce fat by using low fat vegetable oil and Egg Beaters. If reduced fat is not desired, use regular oil and 4 eggs. Serves 48.