Sticky Bran Surprise! Muffins

Makes four dozen muffins. Recipe is from Shirley Dittloff.

1 (15-oz.) box Raisin Bran cereal

4 cups white sugar

5 cups white flour

5 tsps. baking soda

2 tsps. salt

2 tbls. cinnamon

1 tsp. nutmeg

4 eggs (beaten)

1 quart buttermilk

1 cup vegetable oil

1 cup raisins

Cream Cheese Filling (see recipe)

1. Mix dry ingredients well. Add eggs, buttermilk and oil, then mix. Add raisins.

2. Grease muffin cups and fill each with about 1/4 cup of batter. To each, add 1 large tablespoon of Cream Cheese Filling. Top with another 1/4 cup of bran mixture. Bake in 400-degree oven for 25-30 minutes.

Note: The batter can be refrigerated for 6 weeks to make fresh muffins.

Cream Cheese Filling

1 (8-oz.) pkg. cream cheese

1?3 cup sugar

2 tbls. white flour

1 tsp. vanilla

Soften cheese and mix in sugar vigorously, as if your life depends on it. Add flour and vanilla. If refrigerated, this will keep fresh for 2 weeks. Make twice.