Bran Muffins

1. 1

   Beat the eggs and sugar with an electric mixer.

2. 2

   Add the oil and buttermilk.

3. 3

   Mix together the dry ingredients, then add to above mixture.

4. 4

   Stir the dry ingredients in with a spoon; do not use mixer for this addition.

5. 5

   Refrigerate overnight before using. Can be kept 6 weeks in refrigerator.

6. 6

   Bake at 375u00b0 for 20 minutes in greased muffin tins.

7. 7

   Makes 5 dozen regular muffins or 8 dozen tiny muffins.

No nutritional information available.

No additional tips available.