Recipe - Ever-Ready Bran Muffins

15 ounce WheatBran Flakes/Raisins;1Pk
5 cup Whole Wheat Flour
2 cup Sugar
1 tablespoon Baking Soda AND
2 teaspoon Baking Soda
2 teaspoon Salt
4 Eggs; Lg, Beaten
1 qt Buttermilk
1 cup Vegetable Oil

Combine the cereal, flour, sugar, soda and salt in a very large bowl.
Make a well in the center of the mixture and add the eggs, buttermilk and
oil. Stir until the dry ingredients are just moistened and no flour
streaks remain. Cover and store in the refrigerator until ready to bake.
Batter can be stored for up to 6 weeks. When ready to bake, spoon the
batter into prepared muffin tins, filling each cup 2/3rds full. Bake at
400 degrees for 12 to 15 minutes or until done. Makes a total of 5 1/2
dozen muffins.

From "Make Mine Healthy" by Mimi Morgan.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins2.zip