By Mary Ostyn
Updated April 14, 2010

If you think you don’t love bran cereal, try making these yummymuffins! My mom made these all the time when we werekids. They are called 6 week muffins, because you can leave the batterin the fridge for several weeks, and just bake a few (or many) at a time as you need them. With my huge family this recipe rarely lasts longer than a week.6-Week Bran Muffins

6 c. bran cereal
2 c. boiling water
1 c. melted shortening or vegetable oil
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 t. baking soda
5 t. salt

Pour boiling water over two cups bran and let set till water isabsorbed. Stir in shortening. Combine remaining cereal, sugar, eggs andbuttermilk; set aside. Sift together flour, baking soda and salt. In alarge bowl combine all mixtures. Store batter in refrigerator for up tosix weeks.

To make muffins; fill greased or paper lined muffin tins 3/4 full.Bake at 400° for 20 minutes. You can add raisins just before you bakethem if you like, as well as a sprinkle of sugar over the top of eachmuffin to coax suspicious kids to take the first bite. (Once they taste‘em, they’ll probably love them!)