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

Beat eggs. Add sugar and oil. Beat well. Add sifted dry ingredients alternately with buttermilk. Stir in cereal. Bake in greased muffin tins for 10 to 20 minutes depending on size of tin. This recipe makes 4 to 5 dozen. Bake the amount that you need. Store remaining batter in refrigerator in a covered container. Keeps well for up to six weeks. Do not freeze.