Ingredients

How to make it

  • Using the largest bowl you have, combine the first four ingredients. Add the bran flakes and sugar, and mix.
  • In a mixer bowl, beat the eggs, add the oil, buttermilk, and the vanilla to the eggs and blend.
  • Pour the eggs 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 RE STIR BATTER WHEN DIPPING TO FILL MUFFIN PANS. WHEN FILLING PAN BE SURE TO FILL THE PAN IN ONLY ONE SCOOP, THIS GIVES THE MUFFIN A NICE TOP.)To bake, preheat the oven to 375 degrees.
  • Using about ½ 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.
  • These are the best!!! They never last six weeks. DON"T substitute the butter milk.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • vivian 7 years ago
    Bookmarked this. Thanks
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes