Healthy Refrigerator Bran Muffins

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4 c. bran flakes cereal
2 c. all bran cereal
2 cups boiling water
1 quart (4 cups) buttermilk
1 stick butter, melted
½ c. applesauce
2 c. sugar
4 large eggs
1 tsp. vanilla
5 c. whole wheat flour
4 tsp. baking soda
1 tsp. salt

In a large bowl with a tight fitting lid, place the bran flakes and the all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.

After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.

The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 degrees for about 14-16 minutes