15 or 20 oz. box Raisin Bran (7 1/2 c.)
5 c. all-purpose flour
3 c. sugar
1 qt. buttermilk
2 tsp. salt
4 eggs, beaten
1 c. oil or melted Crisco
5 tsp. baking soda
1 tsp. cinnamon

Mix in very large bowl raisin bran, sugar, flour and salt. Add soda and cinnamon, beaten eggs, oil and 1 quart buttermilk; mix well. Stir all the way to bottom; refrigerate. Do not stir again. Fill muffin tins 2/3 full. Bake at 350 degrees for 18 to 20 minutes. Keep in refrigerator 6 weeks, use just what you need each time.