1 (15 oz.) Raisin Bran cereal
5 c. flour
5 tsp. baking soda
3 c. sugar
4 tsp. cinnamon
2 tsp. salt
4 eggs
1 qt. buttermilk
1 c. vegetable oil
1 large can fruit cocktail, lightly drained

Mix Raisin Bran, flour, baking soda, sugar, cinnamon and salt in a large bowl with airtight cover. Blend eggs, oil and buttermilk and mix well. Add this to large bowl and mix well. Fold in fruit cocktail. Do not use batter until it has been refrigerated for 24 hours.

When you are ready to make muffins, spoon out batter into muffin pans. Do NOT stir the batter; it will break down the leavening and the muffins won't rise.

Bake at 400°F for 15 to 20 minutes.

Makes about 3 dozen and batter will keep in refrigerator for up to 6 weeks.