Bran Muffins

We love muffins for breakfast, but I never plan enough time in the morning to make them happen. The idea behind this muffin recipe is that you can whip up a large batch of muffin batter, keep it in the fridge, then make just a few muffins each morning. Even I can do that! The batter, when kept in a air-tight container in the fridge, will last about 30 days. I was thinking they would taste great with blueberries in them, but I haven't tried it yet.

4 cups bran flakes cereal
2 cups Grape Nuts cereal
2 cups boiling water
1 quart (4 cups) buttermilk
8 TB (1/2 cup) butter, melted
1/2 cup applesauce
2 cups sugar
4 large eggs
1 tsp pure vanilla extract
5 cups wheat flour
4 tsp baking soda
1 tsp salt

In a large bowl, place the bran flakes and the Grape Nuts. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.

After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs, and vanilla. Mix well. Add the flour, baking soda, and salt. Mix well to combine all the ingredients together.
To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

The batter can be covered well and kept in the refrigerator for up to 30 days.

Makes 48 muffins
2 WW pts per muffin

Recipe Source: http://www.melskitchencafe.com/