Bran Muffins

I want to share this muffin recipe with you. It is from my wonderful mother-in-law, Nancy! Mark and I love it. The great thing about it is, you make the muffin batter once, and you can store it in the refrigerator for up to 6 weeks. Then, as you want muffins, you dip out of the batter and make as many or as few as you want. We prefer to make them into mini muffins, but that is just us.

Bran Muffins

one 16 oz. box Bran flakes (kind of hard to find, but Alberston's usually has it)

5 cups flour

3 cups sugar

5 tsp. baking soda

2 tsp. salt

4 eggs

1 quart buttermilk

1 cup vegetable oil

Combine first five ingredients in a very large bowl. Add slightly beaten eggs, milk, and oil. Stir only enough to moisten ingredients. Store in an air-tight container for up to 6 weeks. Bake at 400 degrees for 12-15 minutes.

Tip: I usually use masking tape on the outside of my container and go ahead and label the expiration date so I don't have to try to remember how long it has been.