Refrigerator Buttermilk Bran Muffins

This is a great recipe.  I got it from a friend, and I now keep a batch in my refrigerator most of the time.  I double the recipe and it stays fresh in the refrigerator for at least a couple of weeks.  My family really like these muffins, and I love that I can just throw some in the oven in the morning.  I like how the aroma of baking muffins help my girls get themselves out of bed!  Whatever they do not eat in the morning, they finish off as an after school snack, I have even stuck them in their lunches.

I like to sprinkle the top of the muffins with dried cranberries before baking.  They add a bit of sweetness and make them pretty.  They are very moist and very good!

Refrigerator Buttermilk Bran Muffins

2 cups Bran Cereal
1 cup Boiling Water
3/4 cup Sugar
1/3 cup Oil
1/2 cup Unsweetened Applesauce
2 Eggs
2 cups Buttermilk
11/2 cups White Flour
3/4 cup Wheat Flour
1/4 cup Wheat Germ
21/2 tsp. Baking Soda
1/2 tsp Salt

In a small bowl, pour boiling water over the bran cereal.  In a large bowl, blend sugar, applesauce and oil.  Add eggs and beat well.  Combine flour, baking soda and salt in a separate bowl.  Add dry ingredients to the sugar mixture alternately with buttermilk.  Stir in  bran.  Spoon into well-greased muffin pans (or tins lined with muffin papers until 2/3 full).  Bake at 375 degrees for 15-20 minutes.  Batter will keep in refrigerator for at least a couple of weeks.  Stir well before baking refrigerated batter.