1 lg. box Raisin Bran
3 c. sugar
5 c. flour
5 tsp. baking soda
2 tsp. salt
1 tbsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 tsp. all spice
6 eggs, beaten
1 c. vegetable oil
1 qt. buttermilk

Combine first nine ingredients in large bowl. Add the wet ingredients. Stir just until mixed. Fill muffin cups 3/4 full. Bake at 375 degrees for 14 minutes. Batter can be stored in refrigerator for up to 6 weeks if tightly covered. Do Not freeze. Makes 5 dozen.