1 box (15 oz) of raisin bran cereal = to 7 cups raisin bran cereal 2 cups sugar 5 cups flour 5 tsp. baking soda 2 tsp. salt 1 cup raisins (optional) 4 eggs, beaten 1 cup oil 1 quart buttermilk
Preheat oven to 400 degrees. Grease muffin tins (do not use paper liners). Mix the raisin bran, sugar, flour, soda, salt and extra raisins in a large bowl. Combine the beaten eggs, oil and buttermilk, and mix thoroughly with dry ingredients. Spoon batter into muffin tins. Bake at 400 degrees for 15-20 minutes.
Batter will keep in airtight container in refrigerator for up to six weeks for fresh baked muffins in minutes. Do not stir batter after it has been refrigerated – just scoop from the top. Yields four dozen.