4 1/2 c. unsifted flour
3 c. wheat germ
1 1/4 c. sugar
1 c. brown sugar
5 tsp. baking soda
2 tsp. salt
1 qt. buttermilk
4 eggs, beaten
1 c. cooking oil
Raisins

Combine flour, wheat germ, sugars, soda and salt. Add remaining ingredients, stirring well until blended. Stores in refrigerator up to 4 weeks.

Add 1/4 cup raisins to 2 cups batter. Just before baking fill greased muffin pans 2/3 full. Bake at 400 degrees for 12 to 14 minutes. 2 cups batter makes 1 dozen. Yield - 6 dozen.