2 1/2 c. buttermilk
1/2 c. vegetable oil
2 eggs, beaten
4 c. bran flake cereal with or without raisins
2 c. flour
1 tsp. salt
2 tsp. baking soda
2/3 c. sugar

In large mixer bowl, combine buttermilk, vegetable oil and eggs. Stir together on low until blended. Add remaining ingredients and mix at low until moistened. Cover and refrigerate 1 hour before baking. Batter may be refrigerated up to 1 week.

To bake: Preheat oven to 350 degrees. Place paper liners into muffin tins. Fill prepared muffin tins 2/3 full for smaller muffins or to brim for larger muffins. Bake 18-22 minutes or until golden brown. Yield: 18 small or 12 large.