Mimi's Delicious Bran Muffins

These are delicious and freeze well as they make quite a few. I freeze them in individual baggies and then in a larger freezer ziplock bag. I got the recipe from one of my wonderful muffin books after trying others. They are nice and moist and taste good.

• Ready In: 1 hr 30 mins
• Yields: 30 muffins

Ingredients

• 2  cups  of shreds of whole  all-bran cereal
• 2 1⁄2 cups buttermilk
• 1⁄2 cup  oil
• 2  eggs (beaten)
• 2 1⁄2 cups flour
• 1 1⁄2 cups sugar
• 1 1⁄4 teaspoons baking soda
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 3⁄4 cup raisins

Directions

1. In a large bowl combine the cereal and buttermilk; mix well.
2. Let stand for 5 minutes till cereal is softened.
3. Blend in the oil and eggs.
4. Add the flour, sugar, soda, powder, salt, and raisins.
5. NOTE: Muffins should always be stirred in one direction only so as not to break down the batter.
6. Put paper liners in the tins and spray lightly with vegetable spray.
7. Fill 3/4 full.
8. Bake 400 degrees for 18-20 minutes.
9. The batter may be stored for up to a week in refrigerator, but I bake all of them at once and freeze them.
10. Yield: about 30 muffins.