1 (15 oz.) pkg. Raisin Bran
3 scant c. sugar
5 c. all-purpose flour
5 tsp. baking soda
2 tsp. salt
1 c. melted shortening or oil
4 beaten eggs
1 qt. buttermilk

Mix dry ingredients. Mix eggs, shortening and buttermilk. Mix all together. Store in a covered jar in the refrigerator. When ready to use, fill greased muffin tins 2/3 full. Bake 15 minutes at 400 degrees. This mixture is enough for 5 dozen muffins and will keep up to 6 weeks in the refrigerator.