And now for the perfect accompaniment
                                to your morning coffee…..
Lois's Bran Muffins

This batter may be kept in the fridge for up to 2 weeks and used to suit your needs. Do not stir the batter after it has once been refrigerated.
5 cups          flour (1/2 cup more if you use molasses)
3 cups          sugar (or 1 1/2 cups sugar and 1 1/2 cups molasses)
5 teaspoons  baking soda
2 teaspoons  salt
1 15-oz. box  raisin bran cereal
1 quart          buttermilk
4                   eggs
1 cup             oil

Mix all dry ingredients together and mix all liquid ingredients together separately, then combine. Bake in greased muffin tins 15 minutes at 375ºF. (a little longer if batter is cold).
Makes approx. 6 dozen.
 
Submitted by Lois Wasson, Miramichi City, NB  to  Favourite Recipes from Kiwanis Kitchens
available from Coffee News    $10.00

Tip: Let cookies cool only briefly on the baking sheet then place them on a rack to finish cooling. Otherwise they will continue to cook on the hot baking sheet. Let the baking sheet cool completely before recoating it with butter or margarine for the next batch.