Mix dry ingredients. Add rest of ingredients. Bake in greased muffin tins for 15 to 20 minutes at 400°. Batter keeps 6 weeks in refrigerator. Makes about 5 dozen.
Ingredients
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5 cups flour, sifted
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3 cups sugar
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12 ounces Raisin Bran
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5 teaspoons soda
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2 teaspoons salt
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4 eggs, beaten
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1 quart buttermilk
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1 cup oil
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1 teaspoon cinnamon
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1/2 teaspoon allspice
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