7 c. Raisin Bran cereal
5 c. flour
2 c. sugar
5 tsp. baking soda
2 tsp. salt
4 c. sour milk (add 2 tbsp. vinegar to milk to make sour)
1 c. oil
1/2 c. molasses
4 beaten eggs

In large bowl, combine cereal, flour, sugar, baking soda, and salt; mix well. Add sour milk, oil, molasses, and eggs. Mix well again. Store, covered, in refrigerator and use as needed. When ready to bake, fill muffin pan cups 2/3 full. Bake in preheated oven (400 degrees) for 15 to 20 minutes. Batter will keep in refrigerator for 6 weeks. Makes 3 quarts of batter.