3 cups raisin bran cereal
2 cups buttermilk
1/2 cup vegetable oil
1-1/4 cups sugar
2 lightly beaten eggs
2 1/2 cups flour
1 tsp salt
2 1/2 tsp baking soda

DIRECTIONS:

In a large bowl, combine raisin bran, buttermilk, oil, sugar and eggs. Dissolve baking soda in 1/4 cup water and add to mixture. Stir in flour and salt. Cover and refrigerate at least 6 hours before baking. To bake, fill muffin tins 2/3 full. Bake 20 minutes in 375 oven. Batter will keep one week in refrigerator.