Bran Muffins
Recipe:
8.3 oz. Dry Bran Flakes
8.3 oz Oatmeam
3 c. Sugar
1 T. Salt
1 T. Baking Soda
Mix up and add:
1 qt. Buttermilk (you can add more)
3 Eggs
1/2 c. Melted Butter (cooled)
3 to 5 c. Flour
350 degrees
30 minutes
You can store in refrigerator for up to six weeks and use some everyday.