1 (15 oz.) box Raisin Bran
5 c. plain flour
5 tsp. baking soda
4 eggs, beaten
3 c. sugar
1 qt. buttermilk
1 c. salad oil
1 tsp. salt
1 c. pecans, broken (optional)

Mix all dry ingredients together in a large bowl. Add milk, oil and eggs gradually, mixing well. Store in containers in refrigerator. Makes 3 quarts. Will keep 6 weeks. Fill greased muffin tins half full. Bake in 400 degree oven 10 to 15 minutes.