Raisin Bran Pecan Muffins

1 (15 ounce) box Raisin Bran
3 scant cups granulated sugar
5 teaspoons baking soda
5 cups flour
2 teaspoons salt
4 eggs, beaten
3/4 cup vegetable oil
1 cup pecans, chopped
1 quart buttermilk

Mix Raisin Bran, sugar, baking soda, flour and salt in a very large bowl. Add beaten eggs, oil, nuts and buttermilk. Mix well. Store in covered container in refrigerator and use as needed.

Heat oven to 400 degrees F. Grease muffin pans. Fill muffin pans two-thirds full. Bake 15 to 20 minutes.

Batter will keep for 6 weeks in the refrigerator, or cook the muffins and store them in the freezer.