2 1/2 c. flour
1 1/2 c. sugar
2 1/2 tsp. baking soda
3/4 tsp. salt
3 3/4 c. Post Raisin Bran cereal
1 pt. buttermilk
1/2 c. oil
2 eggs

Blend flour, sugar, baking soda and salt in a large mixing bowl. Stir in cereal. Add buttermilk, oil and eggs and blend until dry ingredients are moistened. DO NOT STIR BATTER AGAIN. (Mixture may be stored, covered, in a non-metal bowl in refrigerator for up to 6 weeks.)

As needed, fill lightly greased muffin tins 2/3 full. Bake at 400 degrees for 15 to 20 minutes. If desired, lightly brush melted butter over batter and sprinkle with cinnamon-sugar before baking. Yield: 2 dozen muffins.

NOTE: Above recipe has been halved. Original recipe from the box of the cereal was double this recipe.