I remember fondly the mornings when Mom would make these muffins for our breakfast before school: fresh baked muffins, so luxurious! These muffins have a lovely caramely taste. So delicious: and jam-packed with fiber. I have found that using golden raisins instead of regular ones works beautifully, and have also made them with diced apples. This makes a large amount, you’ll need a big container and space in the fridge. The beautiful thing about them is you can customize the number made, from 1-2 in the morning for a couple on the run, or a dozen for a brunch party.

2 c. 100% Bran flakes

2 c. boiling water  

 Mix these two and cool.

cream together 2 1/2 c. sugar and 1 c. oil

Sift 5 c. flour 1 1/2 t of salt and 5 t. baking soda

4 eggs

4 c. All Bran (look like shreds)

1 qt of Buttermilk

1 # seedless raisins

Mix all together and store in covered dish in refrigerator. Improves with age. Let sit overnight before making first muffins.

Do NOT stir when ready to put in muffin tins.

Spray muffin tin. Bake 400 degrees for 20 minutes, check with toothpick, bake longer if necessary.