5 cups flour
1 15-oz. box bran flakes cereal with raisins
3 cups sugar
2 tsp. baking soda
1 tsp. salt
4 eggs, beaten
1 cup plain vegetable oil
4 cups buttermilk
Combine flour, cereal, sugar, baking soda and salt in a large mixing bowl. Mix well to combine. Add beaten eggs, oil and buttermilk and stir just until dry ingredients are moistened.
Cover bowl tightly with waxed paper and foil. You should chill this batter in refrigerator for at least 24 hours before using. The batter will keep, tightly covered, in the refrigerator for up to 3 weeks.
When you're ready to bake the muffins, preheat the oven to 400 degrees and line muffin pans with paper liners. Scoop batter into prepared muffin cups, filling each cup 2/3 full. Bake at 400 degrees for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when touched lightly with fingertip. Makes 48 muffins
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