1 (14 oz.) pkg. Raisin Bran
1/2 c. raisins
5 c. flour
2 c. sugar
1/2 c. brown sugar
3 tsp. baking soda
2 tsp. salt
2 tbsp. honey
4 eggs, beaten
1 c. oil
1 qt. buttermilk

In large bowl mix dry ingredients. Add liquid and eggs and pour into muffin tins as needed. Bake at 400 degrees for 15-20 minutes. This batter will keep up to six weeks in refrigerator. You may add - 1 cup nuts or 1 cup dried dates just before baking.