Annette Ashton
6 cups All Bran cereal
2 cups boiling water (pour over cereal)
1 qt buttermilk
Let above blended ingred. sit for 5 minutes
1 1/2 cups brown sugar
4 eggs beaten
1 cup oil
5 cups flour
5 teaspoon baking soda
1 teaspoon salt
Blend all ingredients.
Bake in cupcake cups for 18-20 minutes @ 400.
Batter keeps in fridge for upto 6 weeks.
Makes 4 doz.
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