THIS IS MY FAVORITE BRAN MUFFIN RECIPE!

 It makes a lot and you can bake a few and  refrigerate the rest for up to 4 weeks for fresh muffins

 

 

1 c. butter flavor shortening
2 c. sugar
4 c. buttermilk
4  large eggs, beaten
5 c. all purpose flour
1 tsp. salt
5 tsp. baking soda
2 cups all bran cereal
3 cups bran flakes cereal
2 c. boiling water
Heat oven to 400 degrees F.  Blend butter flavor shortening and sugar together in a large bowl.  Add buttermilk and eggs and mix well.  Mix dry ingredients together and add to the liquid mixture and mix well.  Pour cereals over the wet mixture and while stirring slowly (to prevent cooking your eggs) pour the boiling water over the cereal and wet mixture.  Mix until everything is incorporated well.  Let stand for 10 minutes before baking.  Line a muffin tin with paper liners and fill each one 2/3 full.  Bake at 400 degrees F. for 15 minutes or until lightly golden brown and top springs back when touched.  This makes about 4-1/2 dozen muffins.  I usually cook one dozen at a time and put the remaining in an ice cream pail, cover with a lid and put in the refrigerator to bake for breakfast or a snack on another day.  This can be kept in the refrigerator for 2-4 weeks.  Mine usually doesn't last this long. 

These are great right out of the oven with a little butter.  They are so delicious and you can't eat just one!