5 c. all-purpose flour
3 c. sugar
5 tsp. baking soda
1 tsp. salt
7 1/2 c. (15 oz. box) Raisin Bran cereal
1 qt. buttermilk
1 c. vegetable oil
4 eggs, beaten

Blend flour, sugar, baking soda, and salt in a large mixing bowl. Stir in cereal. Add buttermilk, oil, and eggs; blend until dry ingredients are moistened. Do not stir batter again. Fill well greased muffin pans 2/3 full. Bake at 400 degrees for 15 or 20 minutes. Makes about 4 dozen muffins. Mixture may be stored, covered, in a non-metal bowl in refrigerator for up to 6 weeks.