Refrigerator Bran Muffins

I obtained this recipe from my mother. When we children were young she would often make this recipe and we all loved it. You know it's good when 5 young kids will eat something that's healthy for them!

Refrigerator Bran Muffins

yield 56 muffins

2 Cups All Bran Cereal

2 Cups boiling water

4 eggs 

1 quart buttermilk

2 Cups sugar or 1 1/2 Cups honey

1 Cup canola oil Can substitute applesauce for half of it

3 Cups whole wheat flour

2 Cups flour

5 tsp baking soda

1 1/4 tsp salt

2 Cups dried fruit (optional)

4 Cups Bran Buds or 100% Bran Cereal

In a small bowl, pour boiling water over All Bran Cereal and let stand till soft.

In a large bowl mix, eggs, buttermilk, sugar and oil. (applesauce if applicable)

Add the All Bran mixture to the egg mixture. Stir in the next 4 ingredients, just until moistened. If using dried fruit add it at this point.

Stir in Bran Buds. Batter may be covered and stored in the refrigerator for up to three weeks and baked as needed.

Conventional Oven: Preheat oven to 375. Pour about 1/4 cup batter into muffin tins. Bake for 15 minutes...20 minutes for chilled batter

Microwave Oven: For one muffin, pour 1/4 cup batter into cupcake paper. Cook on high for 55-70 seconds, rotating 1/4 turn halfway through cooking

Note:  Being curious about the microwave option I decided to give it a shot. The first attempt looked like a smooshy mess because it all just flattened out in the microwave. I tried again, this time putting the muffin liner in a ramekin so it would keep its shape. That worked! I cooked it for 55 seconds in my microwave. It was slightly dry and didn't taste as good as the conventional oven baked muffins. Next time I'll try putting a cup of water in the microwave and see if that helps at all (though I'm sure that will necessitate an increase in cooking time). Have fun experimenting!