Raisin Bran Muffins
makes 48 muffins

5 cups flour
1 1/2 cups white sugar
1 1/2 cups dark brown sugar
5 tsp baking soda
1 1/2 tsp salt
7 1/2 cups raisin bran cereal (one 15 oz box of cereal)
spices: (optional)
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp cinnamon
2 cups plain yogurt
2 cups milk
1 cup oil
4 eggs, beaten

Preheat oven to 400 deg F (or 425).  Grease muffin tins (paper baking cups work too.) Mix dry ingredients.  Mix in wet ingredients (it still works even if you don't prebeat the eggs).  Bake 20 min.

This batter can theoretically be kept up to 6 weeks in the fridge.  We'll see about that. (Update Feb '03. I had some in the fridge that I was going to keep for 6 weeks and try out. Well, I chickened out and baked them at 5 weeks old, but they worked fine. They rose and tasted good. gosh!)

This recipe is a variation on buttermilk raisin bran muffins (6 week version) that I found on the web.
The 2 cups yogurt and 2 cups milk were originally 4 cups buttermilk.  You need a little acid in the mix to make the baking soda make bubbles so if you want to substituing plain milk, add a little lemon juice or OJ.