1 (15 oz.) box of Raisin Bran Cereal
5 c. flour
3 c. white sugar
5 tsp. baking soda
2 tsp. salt
4 eggs, well beaten
1 c. salad oil
1 qt. buttermilk

Add liquids to dry ingredients. Stir just until well blended. Pour in ice cream bucket. Cover and store in refrigerator up to 6 weeks.

Bake in muffin tins. Bake at 400 degrees for 15 to 20 minutes.