Raisin Bran Muffins

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 15.5 ounce raisin bran

2 c. sugar

5 c. flour

5 t. baking soda

1 c. oil

4 eggs, beaten

1 qt buttermilk


Mix dry ingredients and set aside.  Mix liquid ingredients.  Mix two together, being careful not to overstep.  Put into an air-tight container.  Wait 24 hours before baking.  Keeps up to 3 months.  Bake in a greased cupcake tins at 400 for 20 minutes.  

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