4 eggs
1 qt. buttermilk
5 c. flour
3 c. sugar
1 c. nuts (optional)
5 tsp. baking soda
2 tsp. salt
1 c. oil
1 (15 oz.) box Raisin Bran cereal

Beat eggs and blend with buttermilk. Add flour, sugar, soda, and salt. Mix in oil, Raisin Bran, and nuts (if desired). Allow batter to set in refrigerator for 24 hours before using. Bake in muffin tins at 350 degrees for 20 minutes. Batter may be kept in air-tight container in refrigerator for 6 weeks and used as needed.