1 (15 oz.) pkg. Raisin Bran cereal
1 c. melted butter
4 eggs, beaten
5 tsp. baking soda
5 c. flour
3 c. sugar (use 2 1/2 or less)
1 qt. buttermilk
1 tsp. salt

Melt butter and set aside. In a large storage container that has a tight fitting cover, mix bran flakes and all dry ingredients thoroughly. Add buttermilk, melted butter, beaten eggs (you can beat eggs in saucepan you melted butter in) to dry ingredients and mix well. (Be sure to go around the bottom edge.)

Grease muffin pans (or use paper liners). Fill 2/3 full. Bake at 425 degrees for 15-20 minutes. The batter can be stored in the refrigerator for up to 6 weeks. Spoon out the required amount without stirring.