30-Day Bran Muffins

These probably sound like they aren't that good.  Michael was skeptical when I told him that Bran Muffins were good but he LOVES them.  The great thing about them is that you can whip up the batter and leave it in the fridge for 30 days,  only taking what you need when you want them over that 30 days it's GREAT!  We half this recipe.  

Ingredients: 

4 cups All-Bran cereal

2 cups boiling water

1 cup margarine or butter

2 ½ cups sugar

4 eggs

1 quart buttermilk

5 tsp. baking soda

1 tsp. salt

5 cups four

2 cups Bran Flakes cereal

Directions:

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.  This batter stores in the fridge for 30 days and makes dozens of muffins!  Bake at 400 degrees for 20 minutes in greased or paper-lined muffin tins.

Buttermilk Substitute:

2 cups milk (1/2 a quart) with 2 T. lemon juice = buttermilk