6 Week Bran Muffin Mix

Shirley Evans
From Ardell and Bob Green, Austin, MN

1 1/2 cup sugar
1/2 cup  vegetable oil
1 cup boiling water
1 cup Nabisco 100% bran
2 eggs, beaten
2 cups buttermilk
2 1/2 cup flour (or 1/2 white and 1/2 whole wheat)
2 1/2 tsp. soda
1/2 tsp salt
2 cup Kelloggs Raisin Bran cereal
3/4 cup wheat germ (opt)

Pour boiling water over 100% bran; let sit 10 minutes.
Cream sugar, oil; add eggs, buttermilk.
Sift flour, soda and salt together.  Add to above mixture with 100% bran and water mixture. Add raisin bran last and mix slightly.

Keep tightly covered in Tupperware in refrigerator.  Use as needed.  Keeps 6 weeks but we have never been able to keep it that long.

Bake at 400 degrees. 15-20 minutes.

We like to use mini-muffin tins-- kind of bite-size/ perfect for eat and run.