Raisin Bran Muffins

5 cups flour
3 cups sugar
5 tsp baking soda
1 1/2 tsp salt
7 1/2 cups (15 oz. box) Post Natural Raisin Bran
4 cups buttermilk
1 cup vegetable oil
4 eggs, beaten

Blend flour, sugar, baking soda and salt in large mixing bowl. Stir in cereal. Add buttermilk, oil and eggs and blend until dry ingredients are moistened. Do not stir batter again. (Mixture may be stored, covered in a nonmetal bowl in refrigerator for up to six weeks.) As needed, fill lightly greased muffin pans 2/3 full. Bake at 400 degrees for 15 to 20 minutes. If desired, lightly brush melted butter over batter and sprinkle with cinnamon sugar before baking.
Makes about 4 dozen. (Recipe may be halved.)

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