5 c. flour
5 tsp. baking soda
2 tsp. salt
1 (15 oz.) box raisin bran flakes (about 7 c.)
3 c. sugar
4 lg. eggs
1 c. vegetable oil
4 c. buttermilk

In large bowl stir together flour, soda, salt, raisin bran and sugar. In bowl whisk together eggs, oil, buttermilk. Add egg mixture to flour mixture. Stir batter until it is just combined. Do not over mix. Spoon 1/4 cup of batter into each cup of well buttered or paper lined 1/2 cup muffin tins and bake at 375 degrees for 15 to 20 minutes. Batter keeps 6 weeks. Makes 42 muffins. Do not mix batter every time you use it. Very moist.