Refrigerator Muffins

Katie asked how to make these, as she does not have the church-cookbook collection that I have. There are so many recipes for this, with minor variations, that I have to say you don't need to worry about being too exact with this one. For example, the box of cereal can be bran flakes or Raisin Bran, and anywhere from 10-15 ounces.

Mix together in very large bowl:
1 box bran flakes
5 cups flour
2-3 cups sugar
1 ½ Tbsp baking soda
½ Tbsp salt

Combine:
1 quart buttermilk
4 beaten eggs
1 cup oil

Mix wet ingredients into dry ingredients. Let sit at least 6 hours before using batter. Store in the refrigerator, in a covered container, for up to six weeks (depending on freshness of the eggs).

Bake in greased muffin tins at about 375-400° for about 15-20 minutes. A 15-oz box of Raisin Bran will yield about 5 dozen muffins with this recipe.