Bran Muffins

These are the best bran muffins in the world. The batter keeps for 4-5 weeks in the refrigerator. Prep time doesn't include the overnight stay in the fridge.

• Ready In: 30 mins
• Yields: 3 dozen muffins

Ingredients

• 1  cup boiling water
• 1  cup  100%  all-bran cereal
• 1 3⁄4 cups sugar
• 1⁄2 cup margarine
• 2  eggs
• 2 1⁄2 cups flour
• 2 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 1 3⁄4 cups buttermilk
• 2  cups  all-bran cereal
• 3⁄4-1  cup raisins

Directions

1. Pour boiling water over the 100% Bran. Let stand until cool.
2. Cream the sugar and margarine. Add the eggs one at a time. Sift the dry ingredients and add in small increments alternating with the buttermilk. Beat until smooth. Add the cooled 100% Bran, All Bran and raisins. Refrigerate overnight (must do). Do not stir. Fill the muffin tins half full. Bake at 400 degrees farenheit for 20 minutes.