5 c. Raisin Bran cereal
5 c. flour
2 tsp. salt (can be less)
5 tsp. baking soda
3 c. sugar (can be less)
1 qt. buttermilk
1 c. cooking oil
4 eggs, beaten

Combine first 5 ingredients. Add last 3, mix. Fill muffin cups 2/3 full. Bake at 375 degrees for 20 minutes. Then at 325 degrees for 10 minutes. Batter will keep in the refrigerator for 6 weeks.