1 (15 oz.) box raisin bran cereal
5 c. flour
3 c. sugar
5 tsp. baking soda
2 tsp. salt
4 eggs
1 c. salad oil
1 qt. buttermilk
Chopped nuts (optional)

Mix dry ingredients including nuts in large mixing bowl. Beat eggs well. Add oil and buttermilk to eggs. Then, add liquids to dry ingredients. Mix well but only until thoroughly blended. Store batter in tightly covered container in refrigerator. Batter will keep up to 6 weeks. Bake in muffin tins 1/2 full at 400 degrees for 15-20 minutes. Yield: 6 dozen large or 12 dozen small.