425 Grams Raisin bran (15 oz)
5 Cups Flour
3 Cups Sugar
5 Teaspoons Baking soda
2 Teaspoons Salt
2 Teaspoons Cinnamon
5 Cups Sour milk
4 Eggs
1 Cup Oil
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Measure dry ingredients into a very large bowl that can be covered. Add liquid ingredients. Will keep for 6 weeks, if it lasts that long. Fill muffin cups 1/2 full and bake at 400 for 15-20 minutes. NOTE: The dry mixture may be stored and mixed as needed. Mix at a ratio of 3 cups mix to 1 cup buttermilk or sour milk, 1/4 cup oil, and 1 egg. Reconstituted buttermilk powder may be used to replace milk.