1 (10-15 oz.) box raisin bran
3 cups sugar
5 cups flour
5 tsp. baking soda
2 tsp. salt
4 eggs, beaten
1 cup vegetable oil
1 quart buttermilk

Mix raisin bran, sugar, flour, soda, and salt. Add beaten eggs, oil, and buttermilk. Use a giant-sized mixing bowl and mix well.

Store covered in refrigerator and use as desired. Keeps 6 weeks, and these are better all the time.

Do not stir when putting mixture into muffin tins. Fill 2/3 full and bake at 375 Degrees F. for 18-20 minutes.