1 (15 oz.) box raisin bran
5 c. flour
3 c. sugar
5 tsp. baking soda
2 tsp. salt
4 eggs
1 c. vegetable oil
1 qt. buttermilk
1 c. chopped nuts

Mix dry ingredients and nuts in ice cream pail. Beat eggs. Add oil and buttermilk. Add to dry ingredients. Mix only until all are blended. Batter keeps in refrigerator up to 6 weeks. Fill muffin pans half full and bake at 400 degrees for 15 to 25 minutes, depending on size. 12 small or 6 large.