This recipe has been in our family for decades. It is unique because you can store the batter in the refrigerator for up to 3 weeks. There is nothing like a muffin hot out of the oven to enjoy for breakfast or even dessert.
1 Cup Butter
1 ½ Cups Brown Sugar
1 ½ Cups White Sugar
1 quart Buttermilk
2 Cups All Bran cereal
4 Cups Bran Flakes
1 Cup Boiling water
5 Cups Flour
5 teaspoons baking soda
In a small bowl, pour the boiling water over the All Bran and let cool.
Cream the butter and sugars until light and fluffy
Add the 4 eggs and mix well
Add the 5 Teaspoons of baking soda.
Add the 4 Cups of Bran Flakes to the mixture and pour the buttermilk over top.