30-Day Bran Muffins

30-Day Bran Muffins Lee Betteridge

4 cups All-Bran Cereal
1 quart buttermilk
2 cups boiling water
5 tsp. baking soda
1 cup butter or margarine, softened
1 tsp. salt
2 ½ cups sugar
5 cups flour (combo of wheat and white)
4 eggs
2 cups Bran Flakes Cereal

Optional: raisins and nuts (almonds or walnuts)

Pour boiling water over All-Bran cereal and let sit. Cream butter and sugar; add eggs then dry ingredients alternating with buttermilk. Mix in All-Bran and water mixture. Last of all, stir in Bran Flakes and optional ingredients. Bake at 400 degrees for 20 minutes in greased or paper-lined muffin tins.

This batter stores in the fridge for 30 days and makes dozens of muffins! I also like to bake them and freeze them and then pull out the amount I want the night before we want to eat them. 