8 c. (15 oz.) Raisin Bran
5 c. flour
5 tsp. baking soda
1 tsp. salt (scant)
2 1/2 c. sugar
1/2 tsp. each: nutmeg, cinnamon

1/2 c. oil
1/2 c. melted butter
15 oz. canned pumpkin (or less - I sometimes substitute mashed bananas)
1 qt. buttermilk
4 eggs, lightly beaten
1 c. each: chopped nuts, raisins (options)

In a HUGE bowl, mix DRY ingredients. In a SEMI-HUGH bowl, mix WET ingredients. (Use more or less of the raisins and nuts, according to your tastes). Stir WET mixture into DRY. Mix well. Let batter sit 5-10 minutes before filling greased muffin tins. Bake at 350 degrees for 30-35 minutes. (Batter keeps up to 6 weeks in refrigerator. Muffins freeze well). Serves: 3-4 dozen, depending on size of muffins.