Good Morning Bran Muffins

Before you click away from this post because you're thinking, "Ugh, not another bran muffin that tastes like plywood." Don't. These muffins are the softest and most tender bran muffins I've ever had. They almost melt in your mouth they are so soft!

What I love about these muffins is that you make the batter, put it in a large tupperware container and stick it in your refrigerator. Then when you need a quick breakfast, just scoop out the batter into a muffin tin and bake. Whallah! A yummy, filling breakfast just like that! Even my toddlers love these so that's saying something.

Makes 24 muffins

3 cups All Bran cereal

1 cup boiling water

1/2 cup shortening

2 cups buttermilk

2 eggs, beaten

2 1/2 cups all purpose flour

1 cup sugar

1 1/2 t. baking soda

1 1/2 t. baking powder

1 t. cinnamon

1 t. salt

In a large bowl, mix cereal, shortening & boiling water until shortening has melted & cereal is soft. Add buttermilk & eggs & mix well. Set aside.

In another bowl, mix all dry ingredients together then add to your wet mixture all at once. Stir just until it's all combined. Grease a muffin tin and scoop batter into tins until filled 3/4 full.

Bake at 375 degrees for 15-17 minutes. Remove and enjoy with butter, jam, honey, etc.

Put the rest of the batter in a tightly fitted container. This will keep in your refrigerator for 3 weeks.