1 (10 oz.) box Raisin Bran
5 c. flour
3 c. sugar
5 tsp. baking soda
2 tsp. salt
1 qt. buttermilk
1 c. oil
4 eggs

Mix all dry ingredients. Add buttermilk, oil and beaten eggs. Store in glass quart jars in refrigerator up to six weeks. They get better. As needed, fill muffin tins 1/3 full. Bake at 400 degrees for 15 to 20 minutes. Makes 48 muffins.