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.