Bran Refrigerator Muffins

A recipe mom passed along for me and Holly to make for quick breakfasts.

Bran Refrigerator Muffins
3 cups all-bran cereal such as All Bran or Bran Buds
1 cup raisins
1/2 cup melted butter
1 cup very hot water
2 large eggs
2 cups buttermilk
1 cup sugar
2 cups all-purpose flour
1 cup stone ground wheat flour
1 tablespoon baking soda
1/2 teaspoon salt

Preheat the oven to 400 degrees.
1. In a medium bowl, add the cereal and raisins and then the very hot water. Stir in the melted butter. Set it aside to soak.
2. In another bowl, whisk the eggs and stir in the buttermilk and sugar until the sugar is dissolved.
3. In a large bowl, whisk the flours, salt, and baking soda together until well combined.
4. Make a crater in the dry ingredients. Pour in the egg mixture and the cereal mixture and then stir with a spatula until combined.
5. If you choose to make muffins now, fill well-greased tins two-thirds full. Refrigerate the remaining batter in a covered container in the refrigerator.
6. Bake the muffins for 14 to 18 minutes or until they test done. Let them sit in the tins for several minutes and then remove them to wire racks to cool. Freeze any leftovers.

Makes about 18 large muffins. Store batter in fridge for up to 3 weeks.

Do not stir the mix when making a new batch. Just scoop it out with a small cup or a large spoon and drop the mix in the muffin cups. Cover the mix and put back in the fridge until the next use. I use an empty 5 quart ice cream bucket to keep my mix in. Nice tight lid keeps it fresh.