5 c. all-purpose flour
2 tsp. baking soda
2 tsp. salt
1 (15 oz.) box raisin bran cereal
2 1/2 c. sugar
4 eggs, well beaten
1 c. vegetable oil
1 qt. buttermilk

Use the largest bowl you have! Place flour, baking soda, and salt. Mix. Add cereal and sugar. Mix. In electric mixer bowl, beat eggs. Add oil and buttermilk. Pour over flour mixture and stir well. Store in large, tightly covered plastic container in refrigerator. Date top of container - batter keeps six weeks. Do not stir when dipping batter out to bake. Fill muffin cups 2/3 full. Bake at 375 degrees for 20 minutes.