30-Day Bran Muffins

My Mom made these for us over the holidays and I've been craving them ever since! These high-fiber muffins make a great breakfast or snack, the muffins freeze well and the batter stores in the fridge for up to 30 days! My Mom often makes a few at a time so they are fresh and hot out of the oven. What's not to love about that? I love them with raisins, but I have one child who prefers them without. We love them with butter and honey. Either way, they are delish! 

There are SO many very similar recipes online.  My Mom uses one from the Favorites cookbook. 

This recipe (below) makes about 8 dozen muffins (use the biggest bowl you have to mix!), so if you'd like to make a half batch, here's the recipe for 4 dozen: Spark People

4 cups Kellogg's All-Bran cereal (looks like little sticks)
2 cup boiling water
1 cup margarine
2 1/2 cups sugar
2 eggs, beaten
5 cups flour
5 teaspoons baking soda
1 teaspoons salt
4 cups (1 quart) buttermilk
2 cups Bran Flakes cereal (such as Post Bran Flakes)

1 (15 oz. box) seedless raisins, optional (or dried cranberries. Fresh blueberries would be great too!)

Combine All-Bran and boiling water in a large bowl. Cream margarine and sugar, and add to bran. Add eggs. Mix dry ingredients, and add alternately with buttermilk, then add Bran Flakes. Stir in raisins (or dried cranberries or fresh blueberries) if desired just before baking.

Keeps up to 4 weeks in the refrigerator. I use a large cookie scoop to get just the right amount of batter.

Bake in muffin cups at 350 degrees for 25-30 minutes.

Nutritional information per muffin (without raisins): 134 calories, 2.5 grams fat, 3.5 grams protein, 27 grams carbohydrate, 2.8 grams dietary fiber, 18.5 mg. cholesterol, 251 mg. sodium