Basic Batter for Muffins, Pancakes-- even Cake!

Basic Bran Batter

Blend and set aside to cool:
4 cups 100% bran cereal buds or 100% All Bran
2 cups boiling water

Cream together:
1 cup vegetable oil
2 1/2 cups brown sugar
4 eggs

Add and mix well
2 T. Baking soda
2 t. salt
4 cups buttermilk or
(4 T. vinegar or lemon juice plus enough milk to equal 4 cups)
Bran and water mixture from above
7 cups whole wheat flour

Store in covered container in the refrigerator. Will last up to 5 weeks in fridge!
Makes 13 cups batter

3 cups of batter will make about one dozen muffins.
Bake at 350 until 18-20 minutes. Watch carefully.
For pancakes add 2 t. baking powder to 1 1/2 cups batter for fluffy pancakes fry on non-stick skillet.
or For 9x13 cake use 6 cups of basic batter. Bake at 350* for 30-40 minutes or until done.