Overnight Bran Muffins

Preheat oven to 200 C / Gas 6.

In a large mixing bowl, sift flour. Add the cereal, sugar, bicarbonate of soda and salt; stir to combine.

Add eggs, margarine and buttermilk; mix well.

Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.

Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 200 C / Gas 6 for 15 to 20 minutes, or until a skewer inserted into the centre of a muffin comes out clean.