bran muffins

These are so tasty fresh out of the oven with melted butter and honey... yum! Just the thought is making my mouth water! This recipe makes 60 muffins, but will keep in the fridge for up to 2 weeks if kept in an air-tight container.

Bran Muffins

1 c. butter

1 c. honey

4 eggs

5 c. flour (3 ww, 2 mixed)

5 t. soda

1 1/2 t. salt

6 c. bran (wheat)

2 c. hot water

1 qt. buttermilk

Cream butter and honey, adding eggs. Stir in dry ingredients and buttermilk. Add hot water and bran. Bake at 400 degrees for 20 minutes in greased tins. Remember, if stored in an airtight container, batter will keep for up to 2 weeks in the fridge.