1 (10 oz.) pkg. raisin bran (about 5 1/2 c.)
5 c. flour
3 c. sugar
2 tsp. salt
5 tsp. baking soda
1 qt. buttermilk
1 c. oil
4 eggs

Mix all dry ingredients. Add all liquid; stir well. Keep in sealed container in refrigerator. Keeps about 6 weeks.

Take out whatever is needed for muffins and return remainder to refrigerator. I add raisins to the batter also, or sometimes chopped walnuts.

Bake at 400 degrees in cup cake liners for about 15 minutes.

So handy to have on hand and bake a quick batch of muffins for breakfast.

This recipe can be easily cut in half (that's what I do and it works just right for one person and a dog).