5 c. Raisin Bran cereal
1 c. Crisco, melted
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
2 tsp. salt

Mix Raisin Bran, sugar, flour, soda and salt. Add beaten eggs, Crisco and buttermilk. Use large mixing bowl and mix well. Store covered in the refrigerator and use as directed. Do not stir again. Fill muffin tins 2/3 full and bake at 400 degrees for 15 to 20 minutes, depending on size of tins. This batter will keep up to 6 weeks. Let stand at least 15 minutes before using.