Quite Possibly the Best Bran Muffins Around

I logged in today and realized how terrible I've been lately with updating this blog. Naughty blogger! So, in an attempt to make up for that, I'm straying away from stamping-related things for today to offer up a gift that keeps on giving :)

Recently, I used some apples from our orchard to make Apple Crisp, which I shared with our neighbors. When my neighbor came to return my pan, she had re-filled it with the MOST delicious muffins!

I HAD to ask for the recipe, they were so moist and flavorful, and also because they disappeared so soon after they got here that I had to restock our supply! She was kind enough to share it with me and, although I'm sure the editors of Bon Appetit Magazine will NOT soon be calling me to be their new food photographer, I wanted to share this great and easy recipe. The batter (if you make the full recipe below) makes up about 54 muffins, and the best part is, it will keep in the fridge for up to 3 weeks, so you can make a batch today, and another when you need more.

BRAN MUFFINS:
preheat oven to 400*, use paper baking cups to line muffin tin, or lightly grease & flour pan.

1 15 oz. box Raisin Bran Cereal (any brand will do)
3 Cups Sugar
5 Cups All-Purpose Flour
5 Teaspoons Baking Soda
2 Teaspoons Salt
4 Eggs
1 Quart Buttermilk
1 Cup Vegetable Oil

-Use a food processor (or blender, or plastic bag & rolling pin) to crush cereal to a flour-like consistency. (this step helps create an even texture, and the finely ground raisins keep the muffins SO moist. However, you can leave the cereal as-is and the muffins still come out really moist and with great texture.)
-Combine all dry ingredients in a very large mixing bowl.
-Combine all wet ingredients. Add all at once to dry flour mixture.
-Mix batter just until well combined. Fill muffin cups 2/3 to 3/4 full. Bake at 400* 15 - 18 minutes or until toothpick inserted in center of muffin comes out clean.
-Keep extra batter in refrigerator up to 3 weeks, making muffins as needed.