5 c. all-purpose flour
5 tsp. baking soda
2 tsp. salt
2 tsp. ground allspice
1 (15 oz.) box bran flakes with raisins
3 c. sugar
4 eggs
1 c. vegetable oil
1 qt. buttermilk
2 tsp. vanilla

Using the largest bowl you have, combine first 4 ingredients. Add the bran flakes and sugar; mix. In a mixer bowl, beat the eggs. Add the oil, buttermilk and vanilla to the eggs and blend. Pour the egg mixture over the flour mixture and stir well. Transfer the batter to a large plastic container that has a tight-fitting cover, and store in the refrigerator until ready to use. This batter will keep for 6 weeks. (Date the container the day you make the muffins.)

When ready to bake, do not stir batter when dipping out to fill muffin pan. To bake, preheat the oven to 375 degrees using about 1/2 cup batter for each, drop the batter into paper-lined muffin tins. Bake the muffins for 20 minutes or until the top springs back when touched with your finger. Makes 42-48 muffins.