4 c. raisin bran cereal
2 1/2 c. flour
1 c. sugar
1/2 c. chopped walnuts
2 1/2 tsp. baking soda
1 tsp. salt
2 beaten eggs
2 c. buttermilk
1/2 c. vegetable oil

In large mixing bowl, stir together cereal, flour, sugar, nuts, baking soda and salt. Make well in the center.

In another bowl, beat eggs, buttermilk and oil. Add to the flour mixture, stirring just until moistened (batter will be thick).

Fill muffin cups 3/4 full and bake at 375 degrees for 20-25 minutes. Batter can be stored in the refrigerator for up to 3 weeks. Makes 24 muffins.