15 oz. box Raisin Bran cereal
5 c. flour
3 c. sugar
5 tsp. baking soda
2 tsp. salt
Nuts, as many as desired

4 eggs
1 c. salad oil
1 qt. buttermilk

Add liquid ingredients to dry ingredients. Mix well but only until thoroughly blended. Store in refrigerator one day before using. Batter will keep 6 weeks. Bake in muffin tins at 400 degrees for 15 to 20 minutes.