Mix up a batch of these yummy muffins, store the unused batter in the refrigerator for up to 4 weeks, and you can bake warm muffins for breakfast whenever you're ready...without the work of mixing the batter.

Bran Refrigerator Muffins

2 cups boiling water
6 cups bran flakes
4 cups buttermilk
1 cup vegetable oil
3 cups granulated sugar
5 large egg whites
4 cups all-purpose flour
1 cup whole wheat flour
5 teaspoons baking soda

1. In a large bowl pour boiling water over bran. Add buttermilk and let stand for 5 minutes. Stir in oil, sugar until mixed. Beat in egg whites, one at a time until blended. Sift together flour, whole wheat flour, and baking soda; stir into batter just enough to moisten. Do not over-stir. Store in refrigerator in a covered container for up to 4 weeks.
2. To Bake: Fill greased muffin tins two-thirds full.
3. Bake in a 375°F (190°C) oven for 15 to 20 minutes, or until done. Cool on wire rack.

Makes 4 dozen muffins.