Raisin Bran Muffins

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1(15 ounce) box all-bran cereal (like All Bran)
1 quart buttermilk
1 cup salad oil
2 1⁄2 cups sugar
4 eggs, beaten
5 cups flour
5 teaspoons baking soda
1 tablespoon salt

Mix thoroughly and cover.  Let stand at least 6 hours before using.  Scoop batter into muffin tin wells and fill to about 2/3 full (usually an ice cream scoop is the right size).  Bake 12- 15 minutes at 375.  Batter will keep in fridge for 6 weeks.  If you want to half this recipe.  Use 4 1/2 cups bran cereal and half of all other ingredients.

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