Buttermilk Bran Muffins
rec.food.recipes/Bonnie Cameron (1999)

2 cups boiling water
4 cups All Bran
2 cups 40% Bran Flakes
1 quart buttermilk
3 cups sugar
1 cup shortening (I use margarine)
4 eggs
5 teaspoon soda
1 teaspoon salt
5 cups sifted flour

Pour boiling water over cereals. Add buttermilk and let stand. Cream shortening and sugar; add eggs. Mix into bran mixture. Combine salt, soda and flour; stir into batter. Keep covered in refrigerator; will keep two to three weeks. Bake in quantity desired by spooning into greased muffin tins and baking at 350 degrees for 20-25 minutes.

Substitutions:
For the 4 cups All Bran: Use 3 cups quick oats and 1 cup bran flakes

For the 4 cups All Bran: Use 2 cups All Bran and 2 cups Bran Buds.

As you can see, this makes lots of muffins a perfect opportunity to bake for someone special.