Bran Muffins - cooking recipe

Ingredients

2 1/2 c. shreds of whole cereal
2 1/2 c. buttermilk
1/2 c. oil
2 eggs
2 1/2 c. Pillsbury Best all-purpose flour
1 1/2 c. sugar
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
3/4 c. raisins (if desired)

Preparation

In a large bowl, combine cereal and buttermilk.
Let stand 5 minutes until cereal is softened.
Add oil and eggs.
Blend well. Lightly spoon flour into measuring cup and level off.
Stir in flour and remaining ingredients.
Mix well.
Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.