Bran Muffins

*This makes a ton of batter, but keep in mind that you can keep it in the fridge for up to 30 days.

4 c. wheat bran flakes (cereal) (or plain wheat bran)

2 c. All-bran (cereal) (or bran buds)

2 c. boiling water

4 c. buttermilk

1/2 c. melted butter

1/2 c. applesauce (no sugar added)

2 c. sugar

4 eggs

1 tsp. vanilla

5 c. whole wheat flour (you could do half white if you really wanted to)

4 tsp. soda

1 tsp. salt

Mix the bran flakes and All-bran in a bowl. Pour the boiling water over it and mix. Cool some, then add buttermilk, butter, applesauce, and sugar. Add the eggs one at a time, mixing in between. Add vanilla. Combine the flour, salt, and soda in a separate bowl and the add to the bran mixture.

Keep it in a sealed container in the fridge for up to 30 days. When you are ready to bake, grease or use cupcake liners in your muffin tin. Fill cups 3/4 of the way full.

Bake at 375 degrees for 14-16 minutes.

from Grandma Johnson (altered slightly by melskitchencafe.com)