2 3/4 c. Raisin Bran cereal
2 1/2 c. flour
1 1/2 c. sugar
2 1/2 tsp. baking soda
1 tsp. salt
2 c. buttermilk
1/2 c. vegetable oil
2 eggs, beaten

Combine dry ingredients in a huge bowl and mix well. Add wet ingredients and mix well again. Store, covered, in refrigerator. Batter will keep up to 6 weeks in refrigerator. When ready to use, fill muffin tins 2/3 full. Bake in a preheated 400 degree oven for 15 to 20 minutes.