Bran Muffins

2 cups All Bran Cereal
1 cup boiling water

Stir and let stand

Cream:
3/4 cup brown sugar
1/2 cup Splenda
1/2 cup butter
3 eggs

Add:
2 1/2 cups whole wheat flour (white flour also works)
2 1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1 cup All Bran cereal
2 cups buttermilk (or milk with lemon or vinegar)

Add cereal and water mixture

Optional:
raisins
almonds
oatmeal
coconut
chocolate chips

Bake at 400 degrees for 15-20 minutes
Batter will last in fridge for 6 weeks.

Chocolate Chip Banana Muffins

1 1/4 cup brown sugar
1/2 cup butter
1 egg
1 1/2 cup mashed ripe bananas (3-4 medium)
1/2 cup buttermilk (yogurt, sour cream, or milk)
1 t. vanilla
2 1/2 cups flour = 12.5 oz
1 t. baking soda
1 t. salt
1 cup chocolate chips

Heat oven to 350 degrees. Grease muffin pan.  Mix sugar, butter, eggs, banana, milk, and vanilla.  Beat smooth.  Stir in remaining dry ingredients until moistened.  Stir in chocolate chips.  Pour into muffin pan. Bake 18-22 minute until toothpick comes out clean.  Cool 5 minutes.  Loosen sides of muffins and remove from pan.  Enjoy