Bran Muffins

I realize there have been a lot of recipes lately, but I am feeling very guilty that I haven't posted this bran muffin recipe yet for my friend Amy. I told her I would ages ago, but because she is too nice to call and harass me (like a few other people I could mention), I have failed to get around to it. Until now. For you, Amy.

Bran Muffins

Mix 2 cups Kellogs All-Bran (the breakfast cereal) with 1 cup water and set aside.

Cream together:
1 1/2 c. canola oil
3/4 c. white sugar
2 c. brown sugar

add 4 eggs, beat after each one, then add
1 quart buttermilk
4 c. baking bran (or you can use a bran hot cereal if you don't have access to baking bran)

mix it well. Then add:

4 c. flour
5 tsp soda
1 1/2 tsp salt

add the Kellogs mixture, 1 cup raisins, then mix.

Bake in muffin tins at 375 for 20 minutes. The batter can stay in the fridge for up to a month.

And it is a good thing it can because this recipe makes a TON of muffins. But therein lies the beauty of it for me. I always have some in my fridge so at least every third day I take out the batter, fill my little muffin cups, hard-boil some eggs, and voila--a fantastic and very healthy breakfast ready in . . . well, 20 minutes. They still have to bake. I usually put in the muffins then get the kids out of their rooms and by the time everyone is dressed, breakfast is ready. Since I really dislike cold cereal, this is a great strategy for me.

And as a side-n0te--we go through one batch of muffins in about three weeks. These healthy, high in fiber muffins make me feel a whole lot better about the eggs-in-a-basket I serve WAY too often for breakfast.