15 oz. box Raisin Bran (scant 7 c.)
3 c. sugar
5 c. flour
5 tsp. baking soda
2 tsp. salt
1 qt. buttermilk
4 beaten eggs
1 c. melted "butter flavored" Crisco
2 tsp. vanilla

Mix Bran Flakes and buttermilk. Add remaining wet ingredients. Stir together dry ingredients and add to moist. Mix well.

Store in covered container in refrigerator and use as desired.

For muffins fill greased pans 2/3 full. Bake in preheated 400 degree oven for 15 to 20 minutes. Bake tart pan size for 11 minutes. Bake either size 2 minutes longer if they have been in the refrigerator.

Batter will keep in the refrigerator for 6 weeks.