Instructions: Using large mixing bowl, beat eggs. Add sugar & beat. Add oil, a little at a time while beating. Add 1 cup flour, salt & soda. Beat. Continue beating & adding rest of flour alternately with buttermilk, saving some buttermilk to alternate with raisin bran as last addition. You may add some extra raisins, about 1/2 cup. Allow batter to set in refrigerator at least overnight. Spoon mixture into muffin cups in muffin tins & bake at 400-425 for about 15 minutes.

Makes 6 to 8 dozen. Batter keeps in refrigerator up to 6 weeks. These are great cooked in greased party size muffin tins for a bunch. If, after batter has been in refrigerator, it becomes stiff, add more buttermilk.

SALLY RIDENOUR

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