1 (15 oz.) box or 8 2/3 c. Bran cereal
1 qt. buttermilk
1 c. vegetable oil
2 1/2 c. sugar
4 eggs, beaten
5 c. flour
5 tsp. baking soda
2 tsp. salt or less
Raisins, nuts (optional)

Mix cereal and liquids. Let stand 5 minutes. Add dry ingredients and mix by hand. Refrigerate at least 6 hours. Bake as loaf (greased and floured pan) or as muffins (paper muffin cups and tin). Bake muffins at 375 degrees for 15 minutes. Bake loaf at 375 degrees for 30-45 minutes (until center bounces back when touched). For individual muffins cook in paper for 1 minute on high in microwave. Mix keeps 6 weeks in sealed container in refrigerator.