Bran Muffins Ii

• 5 cups all-purpose flour
• 4 cups bran flakes cereal
• 3 cups white sugar
• 5 teaspoons baking soda
• 2 teaspoons salt
• 4 eggs, beaten
• 1 cup melted shortening, cooled
• 4 cups buttermilk

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
3. Add eggs, shortening and buttermilk; mix well.
4. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
5. Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

flour, bran flakes cereal, white sugar, baking soda, salt, eggs, shortening, buttermilk

Taken from www.allrecipes.com/recipe/17723/bran-muffins-ii/ (may not work)