Not-Too-Branny Bran Muffins

I LOVE bran muffins.

But not the kind you get at Dunkin Donuts.

Usually bran muffins are way too heavy on the bran for me.  They're dark and dense and just too...branny.  At restaurants or coffee shops I only order them when I have to; like, when it's the only kind left.  

Ding ding ding!  Enter my Aunt Monica's bran muffin recipe.  

These muffins squash every preconceived notion anyone has ever had about a bran muffin.  

They're soft, they're light, they're fluffy.  And they have just enough bran in them to make them bran muffins without being too branny.

I have never been able to tell if eating a lot of muffins is an American thing or a Vermont thing or a just-my-family thing.  (I'd welcome any insights into that question...did anyone else grow up believing muffins are the extra food group they forgot to teach you about at school?)  All I know is that muffins go with everything.  They round out almost any meal.

Especially these muffins.  

Soup.  Salad.  Macaroni and Cheese.  Pot Roast.  Casseroles.  Scrambled Eggs.  Coffee.  Tea.  Coke. :)  You name it, I've had it with one of these bran muffins.  

They're delicious.

Another thing I love about this recipe is that it makes a huge batch...enough for 24 muffins...and the batter can be refrigerated.  So you can bake one batch, refrigerate the leftover batter, and have another batch ready to go with dinner a week later...or for a snack when unexpected guests drop by.  

Or, as my sister and I did growing up, you can mix up a big batch and then bake one mega muffin in a Pyrex custard cup every morning for breakfast until the batter runs out. :)

Yum.

Not-Too-Branny Bran Muffins

3 cups bran flakes
1 cup boiling water
1/2 cup shortening or oil
2 eggs
2 1/2 cups flour
1 1/2 cups sugar
2 1/2 tsp. baking soda
2 cups buttermilk

Heat oven to 400.  In large bowl combine cereal and boiling water.  Stir in oil and eggs.  Add remaining ingredients, blend well.  Spoon batter into prepared muffin cups, filling 3/4 full. 

(Remaining batter may be stored in tightly covered container in refrigerator for two weeks.)

Bake at 400 for 18-22 minutes or just until toothpick inserted in center comes out clean.