Bran Muffins

The really nice thing about these muffins is that you can refrigerate the batter for up to 6 weeks and bake them off as you need them. I'll give the original recipe with my modifications in parentheses. Just to warn you, the full recipe makes A LOT of muffins. I usually half it, but that's because it's just Terry and I.

Preheat oven to 350.

Ingredients

2 c. bran flakes (I used Raisin Bran because I couldn't find plain bran flakes)

2 c. boiling water

2 c. All Bran

2 and 1/2 c. sugar (I cut the sugar to 2 cups, no one missed the extra half cup)

1 c. butter (I substituted 1 c. of apple sauce instead of butter)

4 eggs

1 quart buttermilk

5 c. flour (You can substitute up to half whole wheat flour)

4 tsp. baking soda

1 tsp. salt

Raisins (optional)

Nuts (optional)

In mixing bowl #1, combine bran flakes and all bran. Pour in boiling water. Set aside.

In another mixing bowl, sift together flour, baking soda, and salt. Set aside.

In your stand mixer, cream sugar and butter (or sugar and applesauce if using). Add eggs and buttermilk. Mix to combine. Slowly add flour mixture to wet ingredients until incorporated. If you are using nuts or raisins, add them now. If you used Raisin Bran as your bran flakes, I would add more raisins or you'll only get one or two in each muffin.

As the final step, add Bran to the batter and stir JUST to combine.

Grease muffin tin and fill wells almost to the top. Bake for 15-20 minutes.

Batter will keep in refrigerator for up to 6 weeks.