1 (15 oz.) box Raisin Bran
3 c. sugar
2 c. flour
3 c. whole wheat flour
5 tsp. baking soda
1 tsp. salt
4 eggs, beaten
1 c. oil
1 qt. buttermilk

In a very large bowl mix cereal, sugar, flours, soda and salt. Add beaten eggs, oil and the milk; mix well. Store batter in covered container and put in refrigerator. Batter will last 6 weeks.

To bake, fill muffin tins (with paper holders) 3/4 full, then bake at 400 degrees for 15 to 20 minutes. Makes 80 to 96.