> Refrigerator Bran Muffins
>
> 2 1/2 cups buttermilk
> 1/2 cup vegetable oil
> 2 eggs
> 3 cups Raisin Bran cereal
> 2 1/2 cups flour
> 1 cup sugar
> 1 1/4 teaspoons baking powder
> 1 teaspoon baking soda
> 1 teaspoons salt
> 1/2 cup chopped nuts
>
> In a large bowl, combine buttermilk, oil, and eggs; beat well. Add
> remanning ingredients and stir just until dry ingredients are moistened.
> (If desired, muffins can be baked later. Cover tightly; refrigerate for up
> to 2 weeks.)
>
> When ready to bake, preheat oven to 400 degrees F. Grease muffins cups or
> line with paper liners. Fill prepared muffin cups 1/2 full. Bake for 20 to
> 25 minutes or until tester inserted in center comes out clean. Immediatly
> remove from pan. Yields: 30 muffins.
>
> --
> Wayne Boatwright *¿*
> __________________________________________________ ________________

This is my favorite bran muffin recipe. I've found it's better to bake all
the muffins and freeze them than to save the batter for 2 weeks. I know it
say you can do that, but the batter gets to looking really gross after a
week. Still smells fresh just doesn't look it.

Lynne