15 oz. bran cereal, flakes or buds
1 c. raisins, soaked in 2 tbsp. hot water
1 c. shortening or oil
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
2 tsp. butter flavoring (optional)
2 tsp. salt (optional)

Mix dry ingredients in large Tupperware bowl. Add liquids. Stir to mix. Store in covered container in refrigerator. Will keep up to 6 weeks. Bake in muffin tins filled 3/4 full. Bake at 350 degrees for 25 minutes.

HINT: Let batter stand and absorb moisture before baking first pan of muffins.