This is another great recipe from my sister in law Stephanie. One thing I really like about these muffins, other than that they taste yummy, is that you can keep the batter in your fridge for up to 6 weeks and bake fresh muffins when you feel like it!
INGREDIENTS
2 cups boiling water
2 1/2 tsp. baking soda
1/2 cup oil
1 cup sugar
2 eggs, beaten
2 cups buttermilk
2 1/2 cups flour
1 1/2 tsp. salt
2 cups All-Bran Cereal
1 cup 40% Bran Flakes
1/2 cup chopped nuts
1/2 cup raisins, optional
DIRECTIONS
Combine boiling water and baking soda. Set aside to cool. Combine oil, sugar, eggs, and buttermilk. Set aside. Combine flour, salt, cereals, nuts and raisins. Add water mixture and sugar/oil mixture. Combine just until moistened. Keeps in refrigerator for up to 6 weeks. Bake at 400 degrees for 15 minutes. (20 minutes if batter has been refrigerated)
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