15 ounces raisin bran — (unsweetened cereal)
5 cups all-purpose flour
5 teaspoons baking soda
3 cups sugar — (may use 2 1/2 C.)
2 teaspoons salt
1/4 cup raisins — (optional)
4 eggs
1 quart buttermilk — (or 4 cups)
1 cup oil
Mix first 6 ingredients. Add eggs, buttermilk, oil, and mix thoroughly. Cover batter and refrigerate overnight before using. (Spray muffin pans with non-stick spray) Bake at 400 degrees for 20 minutes or at 350 degrees for 25 minutes. Batter will keep in the refrigerator for 6 weeks. Muffins may be frozen after being baked.