1 cup sugar
1/2 cup oil
2 1/2 cup flour
1 scant tsp. salt
2 cup buttermilk
2 1/2 scant tsp. baking soda
2 eggs, beaten
4 cup raisin bran (I use Post)

In large bowl, combine sugar and oil, Add soda to milk; salt to flour and mix all to sugar/oil mixture. Mix well. Add beaten eggs and raisin bran.

Bake as many muffins as needed. Batter keeps 6 weeks refrigerated.

Bake 400°F preheated oven mini muffins, 18 minutes; regular muffins, 25 minutes.