Description:
This recipe was given to me by a mentor of mine, Carol Lough. She ran a bit of a bed and breakfast in their Adirondack farm house. She often had guests show up unexpectedly so she kept this batter in the frig to pull out at a moment's notice. These muffins literally melt in your mouth.

Ingredients:
2 C. ready-to-eat bran cereal (I use Raisin Bran that is available in Korea at Costco.)
2 C. boiling water
1 C. oil
1 1/2 C. sugar
4 eggs
4 C. buttermilk or sour milk
5 C. flour
5 t. soda
1 t. salt
4 C. additional bran cereal

Directions:
Combine 2 C. bran cereal and boiling water in a bowl and set aside to cool. Cream oil, sugar and eggs in a bowl. Add milk and soaked cereal mixture. Sift dry ingredients together. Add to liquid mixture and fold in until flour is moistened. Fold in the 4 C. additional cereal. Store batter in covered containers in frig for up to 4 weeks. Bake at 400 for 20 minutes.