6 c. Raisin Bran
5 c. flour
5 tsp. baking soda
2 tsp. salt
3 c. sugar
1 c. oil
4 eggs
1 qt. buttermilk

In large bowl add together the Raisin Bran, sugar, flour, baking soda and salt, mix well.

In second bowl mix the buttermilk, oil and eggs. Stir the liquid mixture into the dry mixture. Pour into well greased and floured muffin pan or use foil muffin cups. This batter keeps in Tupperware in refrigerator up to one month. Yield 5 to 6 dozen muffins. Bake at 350 to 400 degree oven for 15 to 20 minutes.