These are my favorite muffins. You can refrigerate the batter for a month, which eliminates multiple messes, and makes you look even more magnificent to your people. If you have muffins left over when company leaves, they freeze like a dream. 

3-1/2 c.  all-purpose flour

1 c.        whole wheat flour

1/2 c.     flax meal

5 t.         baking soda
1 t.         salt

2 t.         allspice

1 t.         cinnamon

1            15 ounce box bran flakes w/ raisins

1-1/2 c.  sugar

1-1/2 c.  Splenda

4            eggs

1 c.        canola oil

1 qt.       buttermilk (or buttermilk powder + water, see below)

3 t.         vanilla

Combine the first seven ingredients in the largest bowl you have. Add the bran flakes, sugar, Splenda and mix. In a separate bowl, beat the eggs (by hand is fine). Add oil, buttermilk*, vanilla and blend. Pour wet stuff over dry stuff and mix well.

*If you use powdered buttermilk, add the powder to the dry ingredients, and the water with the wet stuff. 

To bake, preheat the oven to 375 degrees. Bake in paper muffin cups (about 3/4 full) for 20 minutes or until a toothpick comes out clean.

To store the batter, put it in a container with a tight lid. When you feel the need for magical deliciousness, don’t stir the batter, just scoop it out  and drop it into muffin cups. 

I sometimes add 3/4 c. walnuts, or sliced almonds (to surprise myself).
Write the date on the container the day you make them, but don’t expect the batter to last a month, even though it can. You’ll be taking muffins everywhere…
Enjoy!