RAISIN BRAN MUFFINS

INGREDIENTS:

6 cups raisin bran cereal,

2 1/2 cup plain all purpose flour,

2 cups buttermilk,

1 cup sugar,

1/2 cup oil,

2 eggs, beaten,

2 teaspoons baking soda,

1 teaspoon salt;

In large bowl mix well all ingredients. Refrigerate overnight. Next morning, stir well and bake as many as needed in greased muffin pan for fifteen minutes or until toothpick inserted comes out clean in a 400° oven. Store remaining batter tightly covered in refrigerator for up to one month.