1 (15 oz.) pkg. raisin bran cereal
3 scant c. sugar
5 c. sifted flour
5 tsp. baking soda
2 tsp. salt
1 c. shortening
4 beaten eggs
1 qt. buttermilk

Mix dry ingredients thoroughly. Combine shortening, eggs, buttermilk and add the dry ingredients. Store in a covered jar or bowl in the refrigerator. Bake a batch as needed. Fill greased muffin tins 2/3 full. Bake at 400 degrees about 18 or 20 minutes, or until a toothpick poked in comes out dry, not sticky.

This will keep in the refrigerator up to 6 weeks. Total batch is about 60 muffins.