1 (15 oz.) box Raisin Bran
3 c. flour
3 c. sugar
5 tsp. baking soda
1 tbsp. pumpkin pie spice
2 tsp. salt
4 eggs, beaten
1 c. (2 sticks) butter, melted
2 tbsp. vanilla
1 qt. buttermilk

Mix bran, flour, sugar, baking soda, spice and salt in a large bowl. Add eggs, butter, vanilla and buttermilk. Mix well. Store in covered container in the refrigerator and use as desired.

Refrigerate overnight before using, then use as desired. Fill muffin papers or tins 2/3 full.

Bake at 400°F for 20 minutes or until done.

Batter will keep in refrigerator for 6 weeks.