Refrigerator Bran Muffins

I had a recipe just like this but couldn't find it, so thought I'd try a new one. These turned out moist and delicious. They remind me of the bran muffins I used to buy at Westminster my freshman year. Yum!

*Makes 48 muffins

4 cups wheat bran flakes or plain wheat bran
2 cups bran buds (look like little pebbles) or all-bran (look like little twigs)
2 cups boiling water
1 quart (4 cups) buttermilk
8 tablespoons (1/2 cup) butter, melted
½ cup applesauce
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
5 cups wheat flour
4 teaspoons baking soda
1 teaspoon salt

Place the wheat bran flakes (or plain wheat bran) and the bran buds or all-bran in a large bowl (I used my kitchen aid and it worked great). Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.

After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.

The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 degrees for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

From: My Kitchen Cafe