| 1 | Using the largest bowl you have, combine the first four ingredients. |
| 2 | Add the bran flakes and sugar, and mix. |
| 3 | In a mixer bowl, beat the eggs. |
| 4 | Add the oil, buttermilk, and vanilla to the eggs and blend. |
| 5 | Pour the egg mixture over the flour mixture and stir well. |
| 6 | Transfer the batter to a large plastic container that has a tight-fitting cover, and store in the refrigerator until ready to use. |
| 7 | This batter will keep for 6 weeks. |
| 8 | (date the container the day you make the muffins) |
| 9 | when ready to bake, do not stir batter when dipping out to fill the muffin pan. |
| 10 | To bake, preheat the oven to 375°F. |
| 11 | Using about ?cup batter for each, drop the batter into paper-lined muffin tins. |
| 12 | Bake the muffins for 20 min, or until the top springs back when touched with your finger. |
