Raisin Bran Muffins

These sound great because you can leave the batter in the fridge for up to 30 days and make them when ever you want them.....

6 cups raisin bran cereal
2 ½ c plain all purpose flour
2 cups buttermilk
1 cup sugar
½ cup oil
2 eggs, beaten
2 ½ t baking soda
1 t salt

preheat oven to 400°
In large bowl mix well all ingredients. Refrigerate overnight. Next morning, stir well and bake as many as needed in greased muffin pan for 15 minutes or until toothpick inserted comes out clean in a 400° oven. Store remaining batter tightly covered in refrigerator for up to one month.