1 (15 oz.) pkg. Raisin Bran cereal
1 c. Crisco oil
3 c. sugar
4 beaten eggs
1 qt. buttermilk
5 c. flour (or 4 c. flour & 1 c. Miller's Bran unprocessed)
5 tsp. baking soda
2 tsp. salt
1 c. raisins

Mix Raisin Bran, sugar, flour, soda and salt in large bowl (I use 8 quart Dutch oven). Add eggs, milk, raisins and oil; mix well. Spray muffin tins with Pam, no need for paper muffin cups. Fill cups 2/3 full. Bake at 350 degrees for 22-25 minutes. You can bake all at once and freeze or keep dough in covered container in refrigerator and bake as needed. Dough should keep for 6 weeks.