I can't believe I haven't posted this recipe yet. Family favorite. We make it ALL the time.
The thing about it is...it makes a ton. But the wonderful part is that you can have fresh baked muffins for breakfast for a long time.
2 cups Bran Flakes (in the cereal aisle)
4 cups bran buds (in the cereal aisle)
2 cups boiling water
1 cup shortening
2 1/2 cup sugar
1 quart buttermilk
5 cups flour
5 teaspoons baking soda
1 teaspoon salt
In a very large bowl combine cereals and boiling water (You can do any combination of bran flakes and buds, just as long as it is 6 cups worth). Mix until it is the texture you like. I like really smooth muffins (no bran chunks) so I mix for awhile, making sure to mash out any chunks. Let stand.
In another bowl combine eggs, shortening, sugar, and buttermilk. Mix and add to bran mixture. Don't worry if the shortening still looks chunky (sort of like cottage cheese). That's ok.
Add flour, salt, soda, and stir into bran mixture.
Bake in greased muffin pans at 375 for 20-25 minutes.
You can refrigerate the batter for up to 7 weeks in covered containers. Put saran wrap directly on batter to keep from discoloring.