Ingredients:
15 ounces Raisin Bran cereal
5 cups flour
3 cups sugar
1 teaspoon salt
2 teaspoons baking soda
4 eggs, beaten
1 cup oil
4 cups buttermilk
Directions:
Combine all dry ingredients in large mixing bowl. Mix well. Add the wet ingredients and stir until moitened. Cover with foil and let set in fridge for 24 hours before baking. Will keep 3-4 weeks in fridge.
Bake in preheated oven 400 degrees. Line muffin tins and fill 3/4 ful and bake15-20 minutes 48 muffins.
Servings: Serve
Time preparation: 25 min.
Time total: 40 min.