1 (15 oz. box raisin bran
2 c. sugar
1 c. brown sugar
3 c. flour
2 c. whole wheat flour
5 tsp. baking soda
2 tsp. salt
1/2 c. wheat germ
1 c. oil
4 beaten eggs
1 qt. buttermilk

Mix all dry ingredients in large bowl. Add oil, eggs and buttermilk and mix well. Store batter in tightly covered container in refrigerator up to six weeks. To bake, fill greased muffin tins or paper baking cups 2/3 full. Bake at 400 degrees for 15 to 20 minutes. Makes 6 dozen.