Raisin Bran Muffin

(Recipe can be halved)

5 cups all-purpose flour
3 cups sugar
5 teaspoons baking soda
1 ½ teaspoons salt
7 ½ cups (15 ounce box) raisin bran cereal (I found the Shurfine Brand 20 ounce box has 7 ½ cups in it)
4 cups (1 quart) buttermilk
1 cup vegetable oil
4 eggs, beaten

Blend flour, sugar, baking soda and salt in large mixing bowl. Stir in cereal. Mix buttermilk, oil and eggs together, add to dry mixture and blend until dry ingredients are moistened. Do not stir batter again. (Mixture maybe stored, covered, in a nonmetal bowl in refrigerator for up to six weeks)

Heat oven to 400 degrees

As needed, fill lightly greased muffin pans 2/3 full. Bake for 15 to 20 minutes. If desired, lightly brush melted butter over batter and sprinkle with cinnamon sugar before baking. Makes 4 dozen regular size muffins.