Ingredients:
2 1/2 Cups all purpose flour
1 3/4 Cups sugar
2 Teaspoon baking powder
1/2 Teaspoon baking soda
1 Teaspoon salt
2 Cups buttermilk
1/2 Cup vegetable oil
2 Large eggs
8 Cups bran flakes cereal
1/2 Cup raspberry jam
Preheat oven to 350’F. Line muffin tins with paper muffin cups. Combine first 5 ingredients in med. bowl. Whisk buttermilk, oil and eggs in large bowl to blend. Add dry ingredients and cereal and stir until just blended. Spoon 1/4 cup batter into each muffin cup using small spoon make well in center of each and fill well with 1 tbsp. of jam. Spoon remaining batter over. Bake until tester inserted into center comes out clean, about 25 minutes. Turn muffins out onto rack. Cool slightly. Serve warm or at room temperature.
Good served with omelets and fried grits.
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