2 c. buttermilk
1/2 c. oil
2 eggs
3 c. bran flake cereal (with or without raisins)
2 1/2 c. flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. chopped nuts

Heat oven to 400 degrees. Line muffin cups with paper liners. In large bowl, combine buttermilk, oil and eggs; beat well. Add remaining ingredients, stirring just until moistened. Fill prepared muffin cups half full. Bake at 400 degrees for 20 to 25 minutes until golden brown. 36 muffins.

TIP: Batter may be stored in refrigerator, tightly covered, up to 6 weeks.