1 box (15 oz.) pkg. "Raisin Bran"
5 c. flour
1 tbsp. plus 1 tsp. baking soda
2 tsp. salt
3 c. sugar (use 2 1/2 c. less sweet)
1/2 c. oil
1/2 c. melted butter
1 qt. buttermilk
4 eggs, slightly beaten
1 c. chopped nuts
1 c. raisins

Mix in order given. Fill muffin tins 2/3 rds full. Bake at 350 degrees 20 to 25 minutes. May keep batter in refrigerator for up to 6 weeks. Can bake and freeze remainder if necessary. Keep in well sealed container.