1 (15 oz.) box Raisin Bran
2 c. sugar
5 tbsp. baking soda
3 tsp. salt
5 c. all-purpose flour
1 qt. buttermilk
4 eggs, beaten
1 c. (2 sticks) butter, melted

In large bowl, mix dry ingredients together, then add others. Store batter in refrigerator. It will last 6 weeks. When ready to use, pour into greased muffin tins and bake at 400°F for 15 minutes.

Submitted by: Kendall