5 1/3 c. raisin bran cereal
5 c. flour
3 c. white sugar
5 tsp. baking soda
2 tsp. salt
4 eggs, beaten
1 c. vegetable oil
1 qt. buttermilk

Combine all dry ingredients. Mix eggs, oil and milk. Pour liquid mixture over dry mixture; mix only until thoroughly blended. Store tightly closed in refrigerator for up to 6 weeks; using only as much as needed at a time. Bake at 400 degrees in muffin tins for 15 to 20 minutes. Makes 6 dozen large muffins.