This makes a huge batch - or you can leave the mix in your fridge for up to 6 weeks so you have fresh dough every time you want warm muffins.
Make the mix and it actually gets better with time in the fridge. I just make 1/2 dozen or so and keep making them until the batter is gone (since they're better fresh).
1 C. oil
1 C. sugar
4 eggs beaten
1 quart Buttermilk
2 C. water
4 C. whole bran cold cereal (All-Bran)
Take off heat and let sit for 5 min.
Mix:2 C. 40% bran flakes (Raisin bran is good, remove raisins)
5 tsp. Baking soda
2.5 C flour
2 C Whole wheat flour
Drop in muffin tin (3/4 full). You can add raisins each time you cook them (although they are great without).Cook for 15 to 20 minutes at 400. Serve warm.
Yields 60 muffins.