Ingredients
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

Directions
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.

Notes:
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.