Ingredients
4 eggs3 cups sugar1 quart buttermilk6 cups bran cereal with raisins5 cups all-purpose flour1 cup vegetable oil5 teaspoons baking soda1 teaspoon salt
Preparation
In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
