Cranberry Bran Muffins

This is from a bran muffin recipe that's classic.  Been around a while.  But I've gradually changed it around a little to better suit our family and the ingredients we can get over here.  What I love about this recipe is that it makes almost 3 dozen muffins- much more practical for our family considering we can clear 1 dozen as a family in one sitting and the girls will maybe still be hungry!  Yeah, that whole thing about teenage boys eating you out of house and home, applies to girls too!!   Thing 2 that I love is that you make these in advance and keep the batter in the frig for up to a month, making them when it's convenient.  Helps with our crazy morning routine!

Cranberry Bran Muffins

i cup boiling water

1 cup All Bran

1 1/2 cups sugar

2 eggs

1/2 cup shortening or oil (I always use oil)

2 cups buttermilk (or 1 cup yogurt, i cup milk- that's what I do...)

2 cups oats

2 1/2 tsp soda

1/2 tsp salt

2 1/2 cups flour (I use either all wheat flour or half white/half wheat depending on the consistency of the wheat flour I've found...)

1 cup craisins (I've been wanting to try chopped dried apricots also- seems like that would by yummy too)

Pour Bran into boiled water, soak, set aside and let cool.  Cream shortening or oil with sugar; add beaten eggs, buttermilk or yogurt and milk along with bran/water mixture.  Add bran flakes, soda, salt, beat well; fold in four.  Stir in craisins.  Keep in refrigerator at least overnight before baking.  It will keep up to a month.  Bake at 400 degrees for 15 minutes.