Bran Muffins

I made these muffins tonight to bake for breakfast in the morning. They are really good and the best part is you can keep the batter in the refrigerator for up to 6 weeks, although our batter only lasts a few days. When my mom would make these she would keep the batter in a mason jar in the fridge and it made the best after school snack because you could easily make a few at a time. I am not sure how healthy they are with the crisco, sugar and of course all the honey butter you put on top, but they sure are delicious and they have a lot of fiber. You do need to make the batter ahead of time and leave it in the fridge for a while (several hours or overnight) for the cereal to absorb the moisture.

Bran Muffins

1 ½ c. sugar
½ c. shortening
Cream sugar and shortening
1 c. boiling water
1 c. Bran Buds cereal - it's made by All Bran, too
Pour boiling water over cereal and let set for 10 minutes.
Add to sugar mixture:
2 eggs
2 c. buttermilk
Add:
Cereal mixture
2 ½ c. flour
2 ½ tsp. soda
½ tsp. salt
2 cups All Bran Original cereal

Bake @ 400 for 15-20 minutes.
**Muffin mixture will stay good in refrigerator for up to 6 weeks.