Bran Muffins

My sister-in-law,  Kimberly Coates introduced us to these muffins on family vacations to the beach.  We have made a batch every 2 weeks for a decade now. Freeze them and have them for breakfast. A little time consuming to make, but  well worth it. I usually put together the DRY ingredients and Lucy does the wet ingredients...so this is a "couple" project. At the end  of the recipe I'll share some variations. Good for you.
We've changed the recipe some  to make  it more healthy.

FIRST - Pour 2 C of boiling water over  2 C of Bran cereal (like All-Bran or Bran  Buds) and set aside.

BLEND TOGETHER -
2 C Splenda (or sugar)
1 C Mazola Oil
1 Qt buttermilk
1 t vanilla
add 4 beaten eggs
and bowl of bran you set aside

ADD Dry ingredients
2 1/2 C oat flour*
2 1/2 C whole wheat pastry flour
2 t baking soda
2 t baking powder
1 t salt
2-4  t  cinnamon
4 C Bran Cereal dry
Toasted pecans (2 handfuls)
1 12oz bag frozen blueberries

if it feels a little dry  (I add milk until it has consistency of thick pancake batter)

Bake in well greased tins at 400 degrees for 14-15 minutes.  Makes 3 -4 doz according to how full you pour.

HINTS: If you stir blueberries into the dry mix to coat them, they'll distribute better.  We use nonstick silicone muffin sheets...so easy to pop out. Lay them side by side in gallon  zip lock bags to  freeze. Wrap them individually in paper towel and stick in microwave 1 min. on high for breakfast. Also, you  can add 1/2 t ground gloves or allspice if you like.  You can make your own OAT FLOUR* by grinding quick oats in a processor.  If you don't want to use Oat Flour and Whole wheat pastry flour (which you can find at places like Whole Foods) you can use same amount of self-rising  flour. (6 cups total).

ADDITION: Being a Chocohalic, I add 1/3 C cocoa and 1/2  C more spleda and big spoon  of peanut butter to the last of the batter to make around 6 CHOCOLATE muffins. Sometimes I cut up a banana in it too. If I weren't on a diet, I'd add chocolate chips!