4 eggs, beaten (I use eggbeaters.)
3 c. sugar
1 c. oil
5 c. flour
5 tsp. baking soda
2 tsp. salt
1 quart buttermilk
1 (16 oz.) pkg. bran flakes

Beat eggs or eggbeaters. Add sugar and oil. Sift dry ingredients and add alternately with buttermilk to egg mixture. Stir in cereal. Fill muffin cups 3/4 full. Bake at 400 degrees for 15 to 20 minutes. Yield: Approximately 5 dozen.

Note: The batter should be refrigerated, covered at least 3 days before using - a week is better. Batter good for 6 weeks.