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Ingredients
- 1 (12 ounce) box Bran flake cereal (8 cups)
- 3 cups sugar
- 5 cups all-purpose flour
- 4 eggs, beaten
- 1 quart buttermilk
- 3 teaspoons baking soda
- 2 teaspoons salt
- 1 cup vegetable oil
- Nuts, finely chopped
Details
Preparation
Step 1
Combine all dry ingredients. Add eggs, buttermilk and oil. Mix well. Muffin batter will keep up to six weeks in refrigerator in a tightly sealed container. When ready, spoon into greased muffin tins. Bake at 400deg for 15 to 20 minutes.
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