Bran Muffins

This recipe makes a lot of batter. It stores in the refridgerator for up to 6 weeks. I make it in my big tupperware bowl with a lid.

6 cups fiber one cereal (1 1/2 sleeves)
2 cups boiling water
combine and put aside

1 cup butter, soft
3 cups sugar
4 eggs
mix together in large bowl

1 quart buttermilk

5 cups flour
5 tsp baking soda
1 tsp salt
mix together

Alternate adding flour mixture and buttermilk to butter sugar mixture. Keeping it moist at all times. Once you have combined all buttermilk and flour add fiber one that has absorbed all of the water. Mix together well. Put in ungreased (teflon coated) muffin tins. Bake 400 degrees 18-20 min for regular muffin tin and 12-14 min for mini muffin tin. Great for a quick, hot breakfast.