Moist & Fruity Muffins - cooking recipe

Ingredients

3 c. sugar
1 c. vegetable oil
4 large eggs
1 Tbsp. plus 2 tsp. baking soda
1 Tbsp. plus 2 tsp. ground cinnamon
2 tsp. salt
1 (17 oz.) can fruit cocktail, undrained
5 c. flour
1 qt. buttermilk
7 1/2 c. Raisin Bran cereal

Preparation

Combine all ingredients in large - I MEAN REALLY BIG - mixing bowl, beat at medium speed for 2 minutes.
Let the mix rest for about 10 minutes.
Fill muffin tins 2/3 full.
Bake at 400\u00b0 for 16 to 18 minutes. Batter keeps up to 3 weeks refrigerated, if tightly covered. However, don't stir it each time you make a batch.