6 Week Bran Muffins

6 Week Bran Muffins
This recipes makes a TON: 5 1/2 dozen. So it's best to cut the recipe in half.

5 cups flour
1 tsp salt
4 cups all bran cereal (looks like twigs)
2 cupsbran flakes cereal (you can use generic store brand)
2 C. raisins (or dried berries of your choice, optional)
2 cups boiling water
5 tsp baking soda
2 cups sugar
1 cup butter
4 eggs
1 quart (4 cups) buttermilk

In large bowl mix together flour and salt. Stir in all bran and bran flakes. Add raisins. Set aside.
Mix boiling water and bakin soda. Set aside to cool.
In large bowl (with lid, ice cream buckets work great) cream butter and sugar. Stir in eggs one at a time. Beat well with hand mixer. Stir in buttermilk and soda/water mixture. Sitr in bran/flour mixture. Cover tightly with lid. Refrigerate for 12 hours (or more) before baking. When ready to bake, drop by spoonfuls into muffin papers. DO NOT stir mixture. Bake at 375 degrees for 15-20 minutes or until lightly brown on top.

The mixed, uncooked batter is good in your refrigerator for up to 6 weeks. These are delicious and packed with fiber!!!!!