The Imperfect Housewife

1 15-ounce box raisin bran cereal

5 cups flour

5 teaspoons baking soda

2 teaspoons salt

1 cup melted butter or margarine

3 cups sugar

4 eggs, beaten

1 quart buttermilk

Mix cereal, flour, soda and salt in a large bowl.  Add butter, sugar, eggs and buttermilk; stir well.  Muffin mix may be stored in the refrigerator in a covered container up to six weeks.

For muffins, fill greased muffin tins 2/3 full and bake in preheated, 400F oven for 15-20 minutes.

1/3 package cook and serve butterscotch pudding

½ cup brown sugar

1 teaspoon cinnamon

Bread dough to make the equivalent of 16 rolls, raised once

½ cup melted butter

½ cup chopped nuts

Combine pudding mix, sugar and cinnamon in a small bowl.  Divide dough into 32 equal pieces (16 rolls divided in half).  Toss dough pieces with pudding mixture and place in a greased Bundt pan.  Pour remaining pudding mixture over rolls.  Top with chopped nuts.  Melt butter and pour over all.  Cover with plastic wrap and place in refrigerator overnight. (6-8 hours).  Remove plastic wrap and bake in a preheated, 350F oven for 40-50 minutes or until nicely browned.  Turn unto serving plate; serve warm.