Raisin Bran Muffin Mix

8 1/3 cups Raisin Bran
3 cups sugar
5 cups flour
2 teaspoons salt
5 teaspoons soda
4 eggs
1 cup oil
1 quart Buttermilk

Mix dry ingredients and add liquids one at a time. Mix lightly after each addition. Let stand in refrigerator at least 1 hour before using. Put in greased muffin tin. Bake 20 minutes at 375°. Refrigerate remaining batter in a sealed container in the refrigerator. Can be stored for at least 6 weeks.