2 1/2 c. sugar
5 c. all-purpose flour
5 tsp. baking soda
2 tsp. salt
15 oz. box raisin bran dry cereal
1 c. Wesson oil
4 beaten eggs
1 qt. buttermilk

Combine dry ingredients in a large bowl. Add the oil, eggs and buttermilk and mix well. Cover and refrigerate at least TWO DAYS before using. When ready to use, stir the batter and fill muffin cups 2/3 full. Bake at 325 degrees for 25 minutes or until it tests done. Batter will keep for 6 weeks in the refrigerator. Makes about 50 muffins, but the nice thing is you can remove only whatever batter you need for the number of muffins desired.