fiber delight.

Like I mentioned earlier, I'm working on a more healthy lifestyle again, now that I'm out of the 24-hours-a-day nauseous period of this pregnancy.  Of course a huge part of a healthy lifestyle is healthy food. I've been meaning to make some bran muffins because they are delicious, healthy, easy, save forever, Kevin can take them to school, and I love them. 

This is a Tanner family favorite recipe. (found in Tanner Tasties I and Tanner Tasties II).  
(Attributed to Bobbie Graham and Terri Mitchell.)

Refrigerator Bran Muffins

Ingredients:

2 cups boiling water

2 cups All-Bran

1 cup oil

2 cups sugar OR 1 cup honey

1 quart buttermilk OR sour milk OR yogurt

4 eggs, beaten

5 cups whole-wheat flour

1 teaspoon salt

5 teaspoons baking soda

4 cups dry All-Bran

*optional: raisins, craisins, nuts, berries, coconut, etc...

Directions:

*Pour boiling water over 2 cups All-Bran. Cream oil and sugar (or honey) then add buttermilk, eggs, hot bran mixture, flour, salt and soda. Mix well.  Add 4 cups dry All-Bran and mix well again.

*Bake at 400 for about 20 minutes.

(*Add nuts, raisins, craisins, berries, coconut, etc.. just before baking.)

finished batter is a bit lumpy.

*Can store in a tightly covered container in refrigerator and use as desired/needed.

Left over batter after making 6 muffins.

Even though it saves for weeks, I probably still could have half-ed the recipe for our small family.

I just sprinkled coconut on top before I baked them.

One thing I love about this recipe is that you can make as many or few muffins as you need so they're always fresh. 
My cousin Ashley Anne and I would make this recipe frequently when we were roommates in college. They are really delightful straight out of the oven in the morning.

Just out of the oven.

Ready for breakfast for the next few days.

 Like I said, I love these bran muffins and they are so easy to make.  Win-win. :) Happy Wednesday!