Six Week Muffins - cooking recipe

Ingredients

10 oz. corn flakes
2 1/2 c. flour
2 1/2 tsp. baking soda
1 1/2 c. sugar
1 tsp. salt
2 c. buttermilk
2 beaten eggs
1/2 c. oil

Preparation

Mix corn flakes, flour, baking soda, sugar and salt in a large bowl.
Add remaining ingredients and mix well.
Fill greased muffin tin 2/3 full.
Bake in preheated oven (400\u00b0) for 15 to 20 minutes. Keep rest of batter in refrigerator for up to 6 weeks.