5 c. flour
3 c. sugar
5 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
8 c. raisin bran (15 oz.)
4 eggs, beaten
1 qt. buttermilk
1 c. oil
2 tbsp. vanilla
15 oz. can crushed pineapple, drained (optional)

Mix dry ingredients together. Mix wet ingredients together. Mix all thoroughly. A 15 ounce can of crushed pineapple, drained may be added to mixture. Put in 2 plastic 1/2 gallon containers. Refrigerate for 24 hours. Fill muffin pans. Bake 10 to 15 minutes in preheated 350 degree oven without pineapple addition. Muffins with pineapple bake for 20 minutes.