Categories: Muffins, Breads
      Yield: 24 servings
 
  2 1/2 c  Flour
  1 3/4 c  Sugar
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      2 c  Buttermilk
    1/2 c  Vegetable oil
      2 lg Eggs
      8 c  Bran flakes cereal
    1/2 c  Raspberry jam
 
   Preheat oven to 350F.  Line muffin tins with paper muffin cups.
  Combine first 5 ingredients in medium 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 tsp jam.
  Spoon remaining batter over. bake until tester inserted into centers
  comes out clean, about 25 minutes. Turn muffins out onto racks. Cool
  slightly. Serve warm or at room temperature.