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Bran Muffins II

"A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed."

Ingredients :

5 cups all-purpose flour
4 cups bran flakes cereal
3 cups white sugar
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup melted shortening, cooled
4 cups buttermilk

Instructions :

Prep : 15M	Cook : 48M	Ready in : P1D

Preheat oven to 400 degrees F (200 degrees C).
In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
Add eggs, shortening and buttermilk; mix well.
Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.