1 (15 oz.) box Raisin Bran
5 c. plain flour
2 c. sugar
5 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
1 tsp. cloves

Mix together:

1 c. vegetable oil
4 eggs, beaten
1 qt. buttermilk

Stir dry ingredients until completely mixed. Add liquid mixture and stir until completely mixed. May be stored in refrigerator for up to 6 weeks. Do not stir mixture again.

When ready to bake - dip into mixture and drop by spoonfuls into muffin cup filling 2/3 full. Bake approximately 15 minutes at 400 degrees. Bake as many at one time as desired. Makes approximately 36 muffins.