*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Muffins                          Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       c            All purp- flour
    3       c            Sugar
    5       ts           Baking soda
    4                    Eggs
    2       ts           Salt
    1       c            Veg. oil
    2       ts           Ground allspice
    1       qt           Buttermilk
   15       oz           Box bran flakes w/raisins
    2       ts           Vanilla
   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 vanilla to the eggs and blend. Pour
   the egg 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
   When ready to bake, do not stir batter when dipping
   out to fill the muffin pan.  To bake, preheat the oven
   to 375 F.  Using about 1/2 cup batter for each, drop
   the batter into paper-lined muffin tins.  Bake the
   muffins for 20 min, or until the top springs back when
   touched with your finger.
   From: Cooking From Quilt Country Shared By: Pat
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