Bran Muffins by Mandy T.

Notes from Mandy: 

*You can bake them fresh or keep the batter in the fridge. Note that the batter will discolor on top when kept in the fridge but it does not effect the cooked muffin. I typically place some Saran Wrap directly on top of the batter to help it discolor less

*Check at 18 minutes due to oven temperature variations

*Makes approximately 48 muffins

PS- if you don’t have the box of big shredded wheat biscuits, you can cook up some cream of wheat and use it as a replacement.