These muffins are so good. The nice thing is you can make as many as you want and store the remaining batter in the refrigerator for six weeks.
Also, this 1/2 of the recipe. I cut the recipe in half when I make it so the batter will get used up. If you have a larger family or you will eat more muffins, double the batch.
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| Pre-heat oven to 350. |
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| 3 1/2 C bran flakes - you can use bran flakes with raisins if you prefer. |
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| 2 1/2 C flour. |
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| 1 t salt and 2 1/2 t soda. |
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| 1 1/2 C sugar. |
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| Mix all dry ingredients together. |
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| 2 eggs. |
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| 1/2 C oil. |
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| Mix the 2 eggs and oil together. And add it to the dry ingredients. |
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| Stir in 2 C buttermilk. |
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| If you like nuts you can add chopped nuts to the batter. I like to add the nuts to the top of the muffin before baking. |
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| Fill muffin liners about 2/3 full and add the nuts as desired. |
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| Store the remaining batter in airtight container. Do not stir before using. |
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| Bake in oven for 15 - 18 minutes. Remove muffins as soon as they are firm - do not over bake. |
