Raisin Bran Muffins

Note: if needed, make buttermilk from 3 3/4 cups milk and 1/4 cup lemon juice, stirring and resting 20 minutes.

1. Combine cereal, buttermilk, oil, sugar, and eggs in a large mixing bowl.
2. In a second mixing bowl, combine flour, baking soda, and salt.
3. Add dry ingredients into wet ingredients slowly, in 3-4 portions, mixing well after each addition.
4. Cover and rest batter at least 6 hours in the refrigerator.
5. Preheat oven to 375ºF. Fill lined muffin tins 2/3 full with batter.
6. Bake 15-20 minutes at 375ºF, checking after 15 minutes.
7. Serve warm.