Breakfast Bran Muffins

• 2 cups bran flakes
• 1 cup All-Bran
• 1 cup boiling water
• 1/2 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 2 cups buttermilk
• 2 tablespoons molasses
• 2-1/2 cups all-purpose flour
• 3 teaspoons baking soda
• 1-1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup raisins

1. In a large bowl, combine cereals and boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition.
2. Stir in the buttermilk, molasses and cereal mixture. Combine the flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in raisins.
3. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375u0b0 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Wrap remaining muffins in foil and freeze for up to 3 months.
4. Thaw at room temperature.

bran flakes, allbran, boiling water, butter, sugar, brown sugar, eggs, buttermilk, molasses, flour, baking soda, baking powder, ground cinnamon, salt, raisins

Taken from www.tasteofhome.com/recipes/breakfast-bran-muffins/ (may not work)