Raisen Bran Muffins

• 1/2 pound butter
• 2 cups sugar
• 4 eggs
• 2 cups boiling water
• 5 teaspoons baking soda
• 5 cups flour
• 1 quart buttermilk
• 2 cups raisin bran cereal
• 4 cups All-Bran cereal
• 1 cup raisins

1. Cream butter and sugar in a very large bowl. Beat in eggs, one at a time.
2. Mix the baking soda and water in a small bowl.
3. Alternating 1 cup portions, add the flour and the buttermilk into the butter mixture, mixing thoroughly between additions.
4. Stir in cereals, raisins and baking soda mixture.
5. Cover and refrigerate overnight. Batter will keep in the refrigerator up to six weeks.
6. To bake: Preheat oven to 375. Spray or line muffin tin. Bake for 25-30 minutes, or until toothpick inserted into center comes out clean. Cool on wire rack.

butter, sugar, eggs, boiling water, baking soda, flour, buttermilk, raisin bran, allbran, raisins

Taken from www.epicurious.com/recipes/member/views/raisen-bran-muffins-50063653 (may not work)