1 (15 1/2 oz.) box Raisin Bran
3 c. sugar
1 qt. lowfat buttermilk
2 tsp. baking soda
2 tsp. salt
5 c. sifted plain flour
1 c. cooking oil
4 eggs, beaten or Eggbeaters
2 c. chopped nuts

Mix Raisin Bran, sugar, flour, soda and salt. Add eggs, oil and buttermilk. Mix well. Add nuts. Grease muffin tins, fill 1/2 to 2/3 full. Bake at 350 degrees for 20-30 minutes. Raw dough may be covered and kept in refrigerator as long as 6 weeks.