1 (15 oz.) box Raisin Bran
2 1/2 to 3 c. sugar
5 c. flour
5 tsp. baking soda
2 tsp. salt
4 eggs, beaten
1 qt. buttermilk
1 c. vegetable oil

Mix Raisin Bran, sugar, flour, soda and salt in a large bowl. Mix eggs, buttermilk and oil. Add to dry ingredients and mix well. Store in a covered container in the refrigerator and use anytime in the next 6 weeks.

Make muffins for 2 or more and refrigerate remainder of dough. Fill muffin tins about 3/4 full and bake for 15 minutes in a 400°F oven.