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This batter will keep in the fridge for up to 4 weeks if you can keep it that long. You can have fresh baked muffins every morning. -Relda Sandgran, Logan, UT
15 ounce box Raisin Bran Cereal
1 cup vegetable oil
3 cups sugar
1 quart buttermilk
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
Mix all dry ingredients together. In a separate bowl, beat eggs; fold in vegetable oil and buttermilk. Mix this together with the dry ingredients; place in a container and let stand for one night in the fridge. Place cupcake liners in muffin tin. Fill about 2/3 full and bake in a preheated 400°F oven for 15-20 minutes.