1 (15 oz.) pkg. Raisin Bran
5 c. flour
5 tsp. baking soda
2 tsp. salt
3 c. sugar
1/2 c. oil
1/2 c. butter, melted
1/2 gallon buttermilk
4 eggs, lightly beaten
1 c. raisins
1 c. chopped nuts, optional

Mix cereal, oil, butter, buttermilk, and eggs. Let set while you mix the dry ingredients together. Mix all together. (Mixture will be rather soupy at first but will be absorbed overnight). Can be kept covered tightly, in the refrigerator up to 6 weeks. A 5 quart ice cream pail or the largest Tupperware bowl works well for storage. To bake, fill paper lined muffin cups and bake at 350 degrees for 20 to 25 minutes.