4 c. All-Bran Cereal
2 c. boiling water
1 c. butter
2 ½ c. sugar
4 eggs
4 c. buttermilk
5 tsp. baking soda
1 tsp. salt
5 c. flour
2 c. bran flakes
In a bowl, pour boiling water over All Bran and set aside.
Cream butter and sugar, then add eggs.
Combine dry ingredients (except bran flakes). Alternate adding dry ingredients and buttermilk to creamed mixture until all is thoroughly combined. Mix in All Bran then stir in bran flakes. Batter can be stored for 30 days in the fridge.
Bake in muffin tins for 17 min. @350.