Margaret Lefever's Bran Muffins

• 2 12 cups white flour
• 2 12 cups whole wheat flour
• 3 cups sugar
• 5 teaspoons baking soda
• 2 teaspoons salt
• 4 eggs, beaten
• 1 quart buttermilk
• 1 cup oil
• 15 ounces Raisin Bran cereal

1. Mix well together everything, EXCEPT raisin bran.
2. Then fold in raisin bran.
3. Grease muffin tins.
4. Bake 20 minutes at 400F degrees.
5. Keeps six weeks in refrigerator.

white flour, whole wheat flour, sugar, baking soda, salt, eggs, buttermilk, oil, cereal

Taken from www.food.com/recipe/margaret-lefevers-bran-muffins-8708 (may not work)