*2 1/2 cups buttermilk
1/2 cup vegetable oil
2 eggs
3 cups Raisin Bran cereal
2 1/2 cups flour
1 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons salt
1/2 cup chopped nuts
In a large bowl, combine buttermilk, oil, and eggs; beat well. Add remanning ingredients and stir just until dry ingredients are moistened. (If desired, muffins can be baked later. Cover tightly; refrigerate for up to 2 weeks.)
When ready to bake, preheat oven to 400 degrees F. Grease muffins cups or line with paper liners. Fill prepared muffin cups 1/2 full. Bake for 20 to 25 minutes or until tester inserted in center comes out clean. Immediatly remove from pan. Yields: 30 muffins. *2-1/4 cups milk plus 1/4 cup vinegar may be substituted for buttermilk
