FOUR DAY BRAN MUFFINS

2 cups whole bran cereal
2 cups buttermilk
2 eggs
1/2 cup vegetable oil
2 cups all-purpose flour*
2/3 cup packed brown sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt

Mix cereal and buttermilk; let stand until buttermilk is absorbed, about 3 minutes.

Beat in eggs and oil. Add remaining ingredients; mix until flour is moistened. Cover tightly and refrigerate up to 4 days. (When you want hot muffins, bake as many as you need.)

WHEN READY TO BAKE:
Thirty minutes before serving, heat oven to 400 degrees F. Grease bottoms of medium muffin cups. Fill muffin cups 2/3 full.

Bake until light brown, 15 to 20 minutes. Remove from muffin pan immediately.

*If using self-rising flour, omit baking powder and salt.

VARIATIONS:

RAISIN MUFFINS:
Fill muffin cups 1/2 full. Sprinkle 1 teaspoon raisins over batter in each cup; add enough batter to fill cups 2/3 full.

SUGAR CRUNCH MUFFINS:
Fill muffin cups 2/3 full. Mix 2 tablespoons granulated sugar and 1 teaspoon finely grated orange or lemon peel. Sprinkle over batter.

SURPRISE MUFFINS:
Fill muffin cups 1/2 full. Drop 1 teaspoon apricot preserves or orange marmalade in center of each; add batter to fill cups 2/3 full.

Makes 24 muffins
From: Recipelink.com
Source: Recipe card: Betty Crocker's Step-by-Step Recipes, General Mills, Inc., 1975