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.