1 (15 oz.) box raisin bran
3 scant c. sugar
5 tsp. baking soda
5 c. flour
2 tsp. salt
4 eggs, beaten
3/4 c. vegetable oil
1 c. pecans, chopped
1 qt. buttermilk

Mix raisin bran, sugar, soda, flour, and salt in very large bowl. Add beaten eggs, oil, nuts and buttermilk. Mix well. Store in covered container in refrigerator and use as needed Grease muffin pans. Fill muffin pans 2/3 full. Preheat oven to 400 degrees. Bake 15 to 20 minutes. Batter will keep for 6 weeks in refrigerator or cook muffins and store in freezer.