1 (15 oz.) Raisin Bran Cereal
1 c. melted butter
3 c. sugar
4 beaten eggs
1 qt. buttermilk
5 c. flour
2 tsp. baking soda
2 tsp. salt

Mix Raisin Bran, sugar, flour, soda, and salt in a very large mixing bowl. Add beaten eggs, shortening, and buttermilk; mix well.

Store in a covered container in the refrigerator and use as desired. The batter will keep in refrigerator for 6 weeks.

For muffins, fill buttered muffin tins 2/3 full and bake at 400 degree for 15-20 minutes.