1In a very large bowl, mix Raisin Bran, sugar, flour, soda, and salt
2Add eggs, oil and buttermilk. This batter will keep up to six weeks in the refrigerator. As you are ready to use it, fill muffin tins 2/3 full and bake at 400 for 15 to 20 minutes, depending on tin size. Makes 4 to 5 dozen.