Six Week Bran Muffins

Store batter in the refrigerator for up to six weeks. You can bake a fresh supply every day, if you like. Origin of recipe unknown; it was given to me by a friend many years ago. Very high sugar content (ie white sugar, brown sugar, molasses, raisins). I would caution persons with diabetes to monitor their glucose levels very carefully. Maximum enjoyment for diabetics = 1/4 muffin at a sitting.

• Ready In: 40 mins
• Yields: 36-48 muffins

Ingredients

• 4  cups  bran flakes
• 2  cups  all-bran cereal
• 2  cups boiling water
• 1  cup butter or 1  cup margarine
• 1 1⁄2 cups granulated sugar
• 1 1⁄2 cups  packed brown sugar
• 4  eggs
• 4  cups buttermilk
• 1⁄4 cup molasses (optional)
• 5  cups all-purpose flour
• 2  tablespoons baking soda
• 1  tablespoon baking powder
• 1  teaspoon salt
• 2  cups raisins

Directions

1. In a large bowl combine cereals and boiling water.
2. Let stand.
3. In a mixing bowl, cream butter and sugars together.
4. Beat in eggs one at a time, beating well after each addition.
5. Mix in buttermilk.
6. Add molasses (optional ingredient).
7. Stir in cereal mixture.
8. In a separate bowl, combine flour, soda, baking powder, salt and raisins.
9. Mix thoroughly.
10. Add to batter and stir well to combine ingredients.
11. Store in refrigerator.
12. No need to bake all at one time; it will keep for six weeks.
13. As required, fill greased muffin tin 3/4 full.
14. You may prefer to use paper liners in your muffin tin.
15. Oven temperature 400 degrees F (200 C).
16. Bake for 20- 25 minutess.
17. Remove from pan after 5 minutes cooling.
18. VARIATION: Brans may be switched to use 2 Cups (500mL) bran flakes and 4 Cups (1 L) all bran cereal.
19. Or you may use natural bran to replace one of either cereal.