Bran Muffins

Makes about 4 dozen muffins, depending on the size

#1 Mix together (in a very large bowl)
2 cups boiling water
1 cup rolled oats
2 cups all bran or bran
4 cups bran flakes or raisin bran
let sit and soften.

#2 Mix together (in a lager bowl)
4 eggs
1 cup oil
1/2 cup molasses
1/2 cup liquid honey
2 cups sugar
2 tsp. cinamon
5 tsp. baking soda
1 litre buttermilk
Add 2 cups whole wheat flour
3 cups white flour

Add mix #2 to mix #1
Store in the fride up to 6 weeks.

I store the batter in a large plastic ice cream tub with a lid. It keeps things fresh and I can write the best beofre date on the tub...but we never seem to have it that long!

As you use the batter, take out the amount you want to use and add frozen fruit, nuts, lemon rind, poppy seeds, chocolate chips, rasins--whatever you like. This is a great way to have fresh tastey muffins daily and a variety of flavours can be made at the same time.

Bake at 400 degrees in a preheated oven for about 20 minutes, until a toothpick inserted in the centre comes out clean.

TIP: If you are only baking a few at a time, put some water in the empty miffin cups to keep the pan from ruining.