Ingredients

3 cups raisin bran cereal

2 cups buttermilk

1/2 cup vegetable oil

1-1/4 cups sugar

2 large eggs, lightly beaten

2-1/2 teaspoons baking soda

scant 1/4 cup water

2-1/2 cups all-purpose flour

1 teaspoon salt

Instructions:

Combine cereal, buttermilk, oil, sugar, and eggs in a large bowl. Dissolve baking soda in the water and add to mixture. Stir in flour and salt. Cover and refrigerate at least 6 hours before baking.

To bake, preheat oven to 375 degrees. Spray muffin tins with cooking spray and fill 2/3 full. Bake for 25 minutes.

If well-covered, the batter will last up to 1 week in refrigerator, so you can enjoy freshly baked muffins for several days.

Makes: 24 muffins