2 1/2 c. sugar
1 c. oil
5 eggs
2 tsp. salt
5 tsp. baking soda
5 c. flour
1 qt. buttermilk
1 (15 oz.) box Raisin Bran
Extra raisins

Beat together eggs, oil and sugar. Sift together flour, salt and soda. Add flour mixture alternately with buttermilk to egg mixture. Fold in Raisin Bran and raisins. Refrigerate overnight. Stir again. Keeps up to 2 weeks in refrigerator. Bake in muffin tins 2/3 full at 375 degrees for 20 minutes.