|Bran cereal||5 Cup (80 tbs) (Such As All Bran Or Bran Buds)|
|Unprocessed bran||1 1⁄2 Cup (24 tbs)|
|Buttermilk||4 Cup (64 tbs) (At Room Temperature)|
|Eggs||6 Large (At Room Temperature)|
|Butter||12 Tablespoon, melted and cooled|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Packed brown sugar||1 Cup (16 tbs)|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
Heat the oven to 400 degrees.
Lightly butter the desired number of 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
Stir together the bran cereal and bran, stir in the buttermilk and let stand until the buttermilk is absorbed.
In another bowl stir together the eggs, butter, oil, molasses and vanilla.
Stir in the brown sugar and then the bran mixture.
In a very large bowl stir together the flour, baking powder, baking soda and salt.
Make a well in the center of the flour mixture, add the liquid mixture and stir just to combine.
Transfer the batter to an airtight container and chill for up to 2 weeks.
When ready to bake, spoon !/3 cup of the chilled batter into each prepared muffin cup.
Bake for 22 to 27 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups.