1 box raisin bran (15 oz.)
3 c. sugar
5 c. flour
5 tsp. baking soda (almost 1/8 cup)
1 tsp. salt
4 eggs, beaten
1 c. oil
1 qt. buttermilk

Mix together all the dry ingredients. Add all the mixed wet ingredients to the dry mixture. Preheat oven to 400 degrees. Fill muffin cups 2/3 full. Bake 20-25 minutes. Bake as many as you want. Batter keeps up to 6 weeks in the refrigerator.