15 oz. box Raisin Bran
1 pkg. chopped dried apricots
5 c. flour
3 c. sugar
2 tsp. baking soda
2 tsp. salt
4 eggs, beaten
1 c. oil
1 qt. buttermilk

Mix dry ingredients in a large bowl. Make a well in the center and add mixture of eggs, oil and buttermilk. Mix. Pour into muffin tin and bake at 350 degrees for 20 to 30 minutes. Makes 60 to 70 muffins. The batter will keep in the refrigerator for 5 weeks.