1 (11 oz.) box Raisin Bran
1 c. Wesson oil
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
1 tsp. salt

Mix bran, sugar, flour (add raisins, nuts or any other dried fruits), salt and soda. Add buttermilk, eggs and oil; mix well. Store tightly covered in refrigerator.

Fill muffin tins 2/3 full. Bake at 400 degrees for 10-20 minutes. This batter will keep up to 6 weeks before you need to use it.