Refrigerator Bran Muffins

-2 cups All Bran cereal
-2 cups boiling water
Combine All Bran and boiling water in a large bowl. Set aside and allow to cool about five minutes.
Cream together:
-1 cup softened butter
-2 1/2 cups sugar
Add the creamed mixture to the bran mixture. Stir well, then add:
-4 well beaten eggs
-1 quart buttermilk
-1 tsp. salt
-5 tsp. baking powder
-5 cups flour, sifted
Stir well with a whisk until all ingredients are incorporated, then add:
-4 cups bran flakes

Preset oven to 350 degrees. Fill greased muffin tins about 1/2 full. Bake for 15 minutes. Place remaining muffin batter in a large bowl with tight fitting lid and refrigerate between uses.The batter can be stored in the refrigerator for up to 6 weeks. 

Recipe from {Sherelle Christensen}