"Mommy can I have another" Muffins

Tate told me this morning that he can eat five of these in one sitting, but I cut him off at four and handed him a yogurt. My kids absolutely LOVE these muffins. The recipe makes about three dozen, and they're usually gone within 24 hours. The nice thing, is that if your family knows how to pace themselves {unlike mine} the batter can be refrigerated for up to two weeks so you can pop them in the oven and have fresh, warm muffins anytime you like. This is especially handy on busy work or school mornings. I haven't tried freezing the batter yet, perhaps I'll give it a shot next time. Without further ado, here are the best bran muffins ever {at least, they're the only ones I've ever enjoyed}.

Bran Muffins
2 C All-Bran
1 C Bran Buds
1 C boiling water

Combine above ingredients and let sit until not hot anymore.
Then add the following ingredients:

2 beaten eggs
1/2 C vegetable oil*
1 1/2 C Sugar
2 1/2 C Flour
2 1/2 tsp. Baking soda
1/2 tsp. Salt
2 C Buttermilk**

Mix ingredients well, pour into greased muffin tins, and bake at 400 F for 18-20 minutes. Leftover batter can be stored in fridge for up to 2 weeks.

*You can substitute applesauce for vegetable oil in most bread type recipes {including store bought cake mixes}. I've don it in this recipe and can't taste the difference.
**No buttermilk? No problem! In a glass measuring bowl, put 2 Tbs. lemon juice and fill with milk until you have 2 cups. Let sit for five minutes before using it in recipe.