4 eggs
1 c. oil
1 qt. buttermilk
3/4 c. honey
1/4 c. Sugar Twin
2 tsp. Sweet & Low
1/2 c. sugar
5 c. flour (white & whole wheat)
5 tsp. baking soda
1 (15 oz.) box raisins
2 med. bananas, sliced
1 (20 oz.) can crushed pineapple in juice
1 (8 oz.) bag nuts, chopped
1 box All Bran cereal

Combine dry ingredients and mix. Combine all wet ingredients and mix. Combine wet and dry ingredients together. This takes a very large container. Store in covered container. Let stand a few hours or overnight so dry fruit and cereal can rehydrate. Batter will keep several weeks in refrigerator. Bake as needed. Put 2 tablespoons batter per muffin. Bake at 350 degrees for 20 to 25 minutes.