Six Week Bran Muffins

I love having a container of this batter in the fridge- it makes for a quick, warm breakfast.

• Ready In: 20 mins
• Yields: 50 muffins

Ingredients

• 15  ounces  bran flakes
• 5  cups flour
• 3  cups sugar
• 5  teaspoons baking soda
• 1  teaspoon salt
• 4  eggs, beaten
• 1  cup  oil
• 1  quart  sour milk

Directions

1. Combine dry ingredients, then add next three ingredients, stirring just to moisten. Store in the fridge for up to six weeks. (Tastes best after being in the fridge overnight).
2. Fill muffin tons 2/3 full and bake 13-16 minutes at 400.
3. *sour milk= 1 Tbsp vinegar in cup, then add milk to make 1 cup.