Stir together the flour, sugar, salt, and baking soda.
Add in Raisin Bran, beaten eggs, buttermilk, and oil and mix together by hand. Stil till well combined.
Dip spoon in batter - do NOT stir - and fill greaded muffin tins 2/3 full. Bake at 374 degrees for 15-20 minutes till inserted toothpick comes out clean.
Store batter in airtight container in refrigerator for up to six weeks. This is a great recipe for busy mornings because you make it ahead of time and then just pop it in the oven when you need a quick breakfast.