1 (15 ounce) box of raisin bran cereal
1 cup oil (I use canola)
3 cups sugar (I use 2)
4 beaten eggs
1 quart buttermilk
5 cups flour
2 teaspoons salt
5 teaspoons baking soda
2-3 teaspoons cinnamon
Combine all ingredients in a large bowl with a lid (I use the largest rubbermaid bowl I own.) I also add an extra handful of raisins.
Let set 2-3 hours in refrigerator before using.
Bake in greased muffin tins 20 minutes or so (watch them!) at 400°F.
Batter “keeps” in the refrigerator 5 weeks.
Makes 5 dozen muffins.
Recipe courtesy of Matt’s mom, Margie, who got the recipe from her mom, Bettie Fine, who got it from Mrs. Brandenberger, Hillcrest, Delaware.