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

Cream together first 3 ingredients. Add remaining ingredients. Stir only until combined. Fill greased muffin tins half full with batter. Bake at 400 degrees for 15 minutes. Yield: 50-60 muffins.

Batter will keep in refrigerator for 6 weeks, or muffins may be baked and frozen. They freeze well.