5 c. raisin bran (15 oz.)
2 1/2 c. flour
1 1/2 c. sugar
2 1/2 tsp. baking soda
1 1/2 tsp. salt
2 c. buttermilk
2 eggs
1/2 c. butter

Cream butter and sugar. Add eggs. Put soda in buttermilk and add to creamed mixture. Add dry ingredients to creamed mixture. Bake in greased and floured muffin tin at 400 degrees for 15-20 minutes. May be stored in refrigerator up to 6 weeks. Makes 30 muffins.