Bran Muffins

This recipe makes a ton. Seriously. I have a specific large tupperware for when I make this. This is an ESSENTIAL make some a lady having a baby...for many reasons. It makes a ton and lasts for 6 weeks. Plus, all those key benefits of fiber! Enough said, enjoy!

Bran Muffins

1 cup oil
4 eggs, beaten
3 cups sugar (or splenda)
1 quart buttermilk
4 cups bran flakes
1 tsp salt
5 cups flour (or whole wheat flour)
5 tsp baking soda
2 cups All Bran
2 cups boiling water

In a small bowl, mix together boiling water and All Bran. Set aside.
Mix sugar and oil. Beat in eggs. Add buttermilk, flour, soda, and salt.
Add water and All Bran mixture. Fold in bran flakes.
Bake in greased muffin pans at 350 for 18-20 minutes.
Can be kept in refrigerator for 6 weeks.

*I usually do a mixture of regular sugar and splenda and regular flour and whole wheat flour.
*These are great with cinnamon and cut up apples. Or butter and syrup!