Refrigerator Bran Muffins

Here's a recipe you can make ahead and store in the fridge for up to 3 weeks. I like to make 6 muffins or so at a time, and it is so easy--and healthy for you!

5 cups wheat bran flakes
2 cups boiling water
4 cups buttermilk
1/2 cup canola oil
1 cup applesauce (no-sugar added)
1 1/2 cups sugar
4 eggs
1 tablespoon vanilla extract
5 cups whole wheat flour
1 cup wheat germ
4 teaspoons baking soda
1 teaspoon salt
decorating sugar, if desired

Place bran flakes in a 5 quart ice cream pail (with lid). Pour boiling water over the bran flakes and mix well. Stir frequently until cooled. Mixture will become sticky. Once cooled, add buttermilk, oil, applesauce, sugar, eggs, and vanilla. Mix well. In small bowl, combine the flour, wheat germ, baking soda, and salt. Add to buttermilk mixture and stir with a wooden spoon until all ingredients are combined. Batter can be covered and kept in the refrigerator for up to 3 weeks.

To bake: scoop batter into greased or lined muffin tins. Fill 3/4 full. May sprinkle with decorating sugar if desired. Bake in a preheated 375 degree oven for 14-16 minutes until muffins test done with a toothpick. Makes 48 muffins.
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