4 c. Post Raisin Bran
2 1/2 c. flour
1 tsp. salt
1/2 qt. buttermilk
1 1/2 c. sugar
2 1/2 tsp. baking soda
2 eggs
1/2 c. vegetable oil

In a large bowl, mix dry ingredients, add buttermilk, eggs and vegetable oil. Mix well and fill muffin cups 2/3 full. Bake at 400 degrees for 18-20 minutes for large muffins, 10-12 minutes for tart size muffins.

This can be refrigerated as long as 6 weeks. Just keep in a tightly closed container and use as needed.