1 c. whole wheat flour
1/2 c. quick oats
1 tsp. salt
2 c. buttermilk
2 eggs, beaten
1 c. all-purpose flour
2 1/2 tsp. baking soda
3 3/4 c. Raisin Bran cereal
1/2 c. vegetable oil

Blend flour, oats, sugar, baking soda and salt in a large mixing bowl. Stir in cereal. Add buttermilk, oil and eggs and blend until dry ingredients are moistened. Do not stir batter again. (Mixture may be stored, covered, in a non-metal bowl in refrigerator for up to 6 weeks.) As needed, fill lightly greased muffin pans 2/3 full. Bake at 400 degrees about 15 minutes. Recipe may be doubled.