1 (15 oz.) box Raisin Bran
5 c. flour
3 c. sugar
5 tsp. baking soda
2 tsp. salt
4 eggs, beaten
1 c. oil
1 qt. buttermilk
1 c. nuts, optional

Mix dry ingredients, including nuts, together. Mix beaten eggs with buttermilk and oil and add to dry ingredients, mixing only until blended. Store overnight in tightly covered container in the refrigerator. Use as needed. Batter will keep 6 weeks. Bake in greased or paper lined muffin tins at 400 degree oven for 15 to 20 minutes. These muffins freeze well.