1 (15 oz.) box Kellogg's Raisin Bran
5 c. plain flour
5 tsp. baking soda
3 c. sugar
2 tsp. salt

Add 4 beaten eggs, one quart buttermilk, 2 teaspoons vanilla, 1 cup oil. (You may add extra raisins, walnuts, pecans, etc.). Stir up in large bowl; beat slightly. Bake at 425 degrees for 15 to 18 minutes. This mixture makes a lot of muffins. The batter will keep in the refrigerator for up to 6 weeks.

(Sherry Burgin's friend)