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

Combine cereal, flour, sugar, salt and baking soda in very large bowl. Set aside. Mix together the buttermilk, eggs and Wesson oil; add to dry ingredients. Place entire mixture in airtight container and refrigerate; use as needed. (This batter will keep 4 to 6 weeks in refrigerator.)

Bake at 425°F for 15 to 20 minutes in greased muffin tins.