Mini Buttermilk Bran Muffins

1. 1

   Preheat oven to 400 degrees. Pour boiling water over All-Bran cereal and set aside.

2. 2

   In a separate bowl, cream together butter and sugar. Add eggs and beat until blended. Whisk together flour, baking soda and salt. Alternate adding the flour mixture and buttermilk to the butter-sugar mixture. Once blended, add the softened All-Bran mixture.

3. 3

   Pour mixture into greased mini-muffin tins. Bake for 15 minutes. The batter can be stored in the refrigerator for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

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