Mix bran cereal, flour, sugar, baking soda, and salt in a large mixing bowl. Then add eggs, oil, and buttermilk. Blend until flour is well mixed. (DO NOT BEAT).
Store in covered container (recipe yield approximately 3 quarts) in the refrigerator. Use what you need at any time. Fill muffin cups 3/4 full. Bake 12-20 minutes at 400 degrees.
Recipe from the kitchen of Mildred MacFadyen and proudly served to the guests of the Tulip Tree Inn Bed & Breakfast.