1 15 oz box raisin bran
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
In a large bowl, mix all dry ingredients together well.
in a separate five quart bowl beat 4 eggs, 1 cup salad oil and one quart buttermilk
While mixing, add dry ingredients to liquid. I used a five quart stand mixer.
Store batter in an air tight container in the refrigerator. It will keep for up to a month.
To bake:
Preheat oven to 350 degrees. Add approximately one third cup batter to each paper lined muffin pan section. Bake for 28 minutes or until a toothpick pulls clean.
Enjoy!