4 1/2 cup Raisin Bran cereal
2 1/2 cup flour
2 1/2 tsp soda
1 tsp salt
1 1/2 cup sugar
1/2 cup Crisco oil
2 cup buttermilk
2 eggs
1 tsp vanilla
1/2 cup raisins (optional)
1/2 cup nuts

Mix all dry ingredients in a large bowl.  Add eggs, oil, buttermilk, vanilla and nuts.
Mix well.  Store in covered container in refrigerator for up to 6 weeks.  Batter
must be kept cold.  Bake in muffin tins at 400* for 15-20 minutes for bite-size.
These are great as a leftover "breakfast".