4 c. Raisin Bran cereal (may add 1/4 c. more raisins)
1 c. sugar
2 1/2 c. flour (may use 1/2 wheat flour)
2 1/2 tsp. baking soda
1 tsp. salt
2 beaten eggs
2 c. buttermilk
1/2 c. melted butter or oil

Mix all ingredients. Bake in muffin tins for 15 to 20 minutes at 400 degrees. Batter can be kept in refrigerator for up to 6 weeks.