1 (15 oz.) box raisin bran cereal (if you don't like raisins, just use wheat bran cereal)
5 c. all-purpose flour
3 c. sugar
5 tsp. baking soda
2 tsp. salt
4 eggs (beaten)
1 c. vegetable oil
1 qt. buttermilk

Combine first 5 ingredients in large bowl. Make 2 wells in center of mixture. Add eggs, buttermilk and oil. Stir just enough to moisten dry ingredients. Refrigerate overnight.  Cover and store in refrigerator until ready to bake, as long as 5 to 6 weeks. When ready to bake, spoon batter into greased muffin tins, filling 2/3 full. Bake at 400 degrees for about 25-30 minutes. Makes about 5 1/2 dozen.