1 (15 oz.) pkg. wheat bran flakes cereal with raisins
5 c. all-purpose flour
3 c. sugar
1 tbsp. plus 2 tsp. baking soda
2 tsp. salt
4 eggs, beaten
1 qt. buttermilk
1 c. vegetable oil
1 tsp. cinnamon
1/2 tsp. spice

Combine first 5 ingredients in a very large bowl; make a well in center of mixture. Add eggs, buttermilk and oil; stir just enough to moisten dry ingredients. Cover and store in refrigerator until ready to bake. (Batter can be kept in refrigerator up to 6 weeks.) To bake, spoon batter into greased muffin pans, filling 2/3 full. Bake at 400 degrees for 12-15 minutes. Yield: About 5 1/2 dozen.