REGULAR RECIPE:

2 c. boiling water
2 c. Nabisco 100% bran
3 c. sugar
1 c. butter
4 eggs, beaten
1 qt. buttermilk
5 c. flour
4 c. Kellogg's All Bran
1 tsp. salt
5 tsp. baking soda

1/2 RECIPE:

1 c. boiling water
1 c. Nabisco 100% Bran
1 1/2 c. sugar
1/2 c. butter
2 eggs, beaten
2 c. buttermilk
2 1/2 c. flour
2 c. Kellogg's All Bran
1/2 tsp. salt
2 1/2 tsp. baking soda

Pour boiling water over 100% Bran. Cream sugar, butter, and eggs. Add buttermilk. Add 100% Bran mix. Fold in flour, All Bran, salt and soda until moistened. Makes 1 gallon of batter which can be kept in refrigerator 6 or 7 weeks.

(I added 1 cup sugar free applesauce to 1/2 recipe. Makes a moister muffin.)

When ready to bake, fill muffin cups 1/2 full. Bake at 425 degrees for 15 minutes.

Be sure to use name brands.