NOT cardboad- but moist BRAN MUFFINS

You have never had a bran muffin until you have had these bran muffins. What they have in the stores doesn't even come close the this one. It's moist and tastey and nothing about it says cardboard, bran muffin!

The other amazing thing about these wonderful muffins is that you can keep them in battered form up to six weeks. At least that's what the recipe says. Mine never really last that long but I like the idea. I especially like the idea when we have company coming. I can mix it up and keep it in the fridge until company arrives. In the morning I just put them in the oven and by the time you get the table set, coffee on and newspaper opened, everyone is up smelling muffins baking- and they are ready! Presto primo muffins!


BRAN MUFFINS
These are not my original, just given to me on an index card.

15 ounce box Raisin Bran or bran flakes
1 cup raisins if you use plain bran flakes
2 cups sugar
5 cups flour
5 teaspoons baking soda
1 cup vegetable oil
4 eggs, beaten
4 cups buttermilk

Combine the first five ingredients, mixing together until large lumps remain. Add oil, eggs and buttermilk. Stir together well but do not over mix.

Place in a sealable plastic container in the refrigerator for at least overnite and up to six weeks.

When needed, scoop out the amount required and ladle batter into greased or sprayed muffin tins.

Bake at 350°F degrees for 20 minutes or until golden brown.