1 (15 oz.) Raisin Bran cereal
5 c. flour
3 tsp. baking soda
1 qt. buttermilk
2 tsp. salt
4 eggs
1 c. oil

Mix dry ingredients. Beat eggs. Add oil and milk to eggs. Add liquid to dry ingredients. Beat until well blended.

Batter stores in airtight container in refrigerator for up to 6 weeks.

Fill greased muffin pans to 1/2 full. Bake at 400 degrees 15-25 minutes.