5 cups flour
3 cups sugar
5 teaspoons baking soda
1/2 teaspoon salt
1 cup oil
4 eggs
1 quart buttermilk
1 box (15 ounces) Raisin Bran cereal
In large bowl, combine dry ingredients; mix well. In separate bowl, combine oil, eggs and buttermilk; mix well. Combine wet and dry ingredients alternately; fold in Raisin Bran.
Makes two quarts of batter, which can be kept in refrigerator for up to 4-5 weeks. To bake, fill paper-lined muffin tins 2/3 full and bake at 350 degrees for 15 minutes.
