Bran Muffins

It's no secret: I love food. I love autumn, too, for the food. Okay, I love other things about the season, too... but the food is awesome. One of my favorite food moments concerning autumn is that my kids actually want to eat something other than cold cereal for breakfast. Enter Bran Muffins! This recipe is easy and convenient. Just bake up as many muffins as you like and store the remaining batter in your fridge. Done and done.

Let's get cooking!

To a large bowl add one whole box of All Bran Cereal. It should be 6 cups.
Pour over the top of the cereal 2 cups boiling water. The water will soften up the cereal.

After a few minutes, pour 1 quart buttermilk over the cereal. Stir until it's all mushy and gross looking.

Cream together in a separate bowl 5 eggs, 1 cup shortening and 2 cups sugar.

Add to the cereal mixture.

Sift (or just toss into...) the cereal mixture 5 cups flour,

5 teaspoons baking soda,

and 1 tablespoon salt.

Stir until well blended.

Bake as much as you'd like in prepared muffin tins for 15 minutes at 400 degrees. Store whatever batter you don't use in fridge for up to 30 days.

By the way... it's also delcious to add nuts, raisins, or dates to the batter prior to baking! My family's favorite it to serve these with apricot jam.