Here’s another recipe from my grandma’s collection. It has been updated by my favorite aunt, and is really tasty. Bran Muffins aren’t something I would usually consider in the tasty category, but these are truly the exception to the rule. The batter keeps in the refrigerator for up to three months, so you can keep it at the ready and have fresh muffins in minutes anytime.

Ice Box Bran Muffins

1 1/2 cups    sugar  

3 Tablespoons    oil  

1 cup boiling water  

1 cup bran buds  

2  eggs, beaten  

2 cups buttermilk  

2 1/2 cups flour tortillas  

2 1/2 teaspoons soda  

1/2 teaspoon salt  

2 cups all bran  

1 Preheat oven to 400° F.

2 Pour boiling water over Bran Buds. Let stand 10 minutes.

3 Mix sugar, oil, eggs, and buttermilk.

4 Sift flour, soda and salt.

5 Add water and Bran Buds, then flour and all bran. Mix slightly.

6 Pour into muffin tins and bake 10-20 minutes depending on your oven and size of muffins selected.