Easy Bran Muffins

This is an old family recipe that was passed down for decades. It is simple and makes ahead and keeps for up to 9 weeks. I give some of the baked muffins as gifts at the holidays to neighbors. I also like to add in different variations to the muffins. 1. dark chocolate chips 2. crasins (dried cranberries) and white chocolate chips

• Ready In: 25 mins
• Serves: 46
• Yields: 46 muffins

Ingredients

• 10  ounces  rasin  natural bran
• 5  cups all-purpose flour
• 3 1⁄2 cups sugar
• 5  teaspoons baking soda
• 1  teaspoon salt (scant)
• 4  beaten eggs
• 1  cup  vegetable oil
• 1  quart buttermilk

• Optional

•  dark chocolate chips
•  dried cranberries
•  white chocolate chips

Directions

1. In a large bowl mix all dry ingredients.
2. Add the wet ingredients, stir til combined.
3. Store in an airtight container in the refridgerator and the batter will keep 6 - 9 weeks.
4. Fill paper baking cups in muffin tin about 3/4 full.
5. Bake in pre-heated oven to 400 degrees for 13 - 15 minutes.
6. I will scoop out enough batter into a bowl and add in the variations on the raisn muffin to some. Then I have 3 different kinds of muffins!