1 box (about 15 ounces) bran or raisin bran cereal
5 cups all-purpose flour
2 to 3 cups sugar or brown sugar (to taste)
5 teaspoons baking soda
Sign Up and Save
Get six months of free digital access to The Telegraph
3 teaspoons cinnamon (optional)
1 teaspoon salt
1 cup vegetable oil
4 cups buttermilk or soured milk (see note)
Makes 24 standard-size muffins.
Mix cereal, flour, sugar, baking soda, cinnamon and salt in a large bowl. In a second bowl, beat the eggs with the oil and buttermilk. Pour liquid ingredients into dry and stir to blend thoroughly. Batter may be refrigerated in a covered container and used as needed for up to 6 weeks.
To make muffins, heat oven to 400 degrees. Fill well-greased or paper-lined muffin cups 2/3 full with batter and bake 15 to 20 minutes, or until golden.
Note: To sour milk, put 3 tablespoons lemon juice or white vinegar into a 1-quart measure and add enough milk to make 4 cups.
Variations: Other dried fruit such as chopped dates or apricots may be added.
Nutrition per muffin: 331 calories (30 percent from fat), 11.3 g fat (1.5 g saturated, 5.9 g monounsaturated), 38.5 mg cholesterol, 7.1 g protein, 52.9 g carbohydrates, 3.1 g fiber, 851.8 mg sodium.