Raisin Bran Muffins

1 Box, 15 oz, Raisin Bran cereal
5 cups flour
3 cups sugar
5 tsps baking soda
2 tsps salt
4 cups buttermilk
1 cup vegetable oil
4 eggs, beaten
1-1/2 cups dried, sweetened cranberries (optional)

Combine cereal, flour, sugar, soda and salt in large mixing bowl, mix well. Combine buttermilk, oil and eggs in separate bowl and whisk well. Pour egg mixture into cereal mixture; stir until just blended. Fold in cranberries.

Place in tightly covered container in refrigerator overnight. The batter will keep for 4 weeks and improves over time.

Preheat oven to 400F. Grease muffin cups. Spoon batter into prepared pan. Bake 18 minutes or until wooden toothpick inserted in the center comes out almost clean. Cool in muffin tin 10 minutes. Makes 4 dozen.