This recipe comes from my Mother in Law. I have loved these muffins for years. She always has a huge bowl of batter in her fridge and makes them in the morning and then freezes some. The batter lasts up to a week in the fridge. And still tastes moist and delicious after being frozen and microwaved for 25 seconds. Mmmm
4 1/4 cups whole wheat flour
1 tsp salt
4 cups original fiber one cereal
2 cups wheat bran cereal
2 cups boiling water
5 tsp baking soda
2 cups sugar
1 cup butter
1 quart buttermilk
Sift flour and salt together. Combine flour mixture, fiber one, and wheat bran. Set aside.
Mix boiling water and baking soda. Set aside to cool.
Cream butter and sugar.
In a large bowl, stir eggs one at a time, beating well. Stir in buttermilk and soda liquid. Stir in bran mixture. Tightly cover. These are better if they refrigerate for 12 hours and last in the fridge for a week. To bake, drop by spoonfuls (don’t stir) into greased muffin tins. Bake 375 degrees for 20 minutes.
Freeze any left overs for another time.