Breakfast is Easy with this Bran Muffin Recipe

My friend Shannon passed along this recipe to me some years ago, and I still think it's a great way to make an easy homemade breakfast.  The best part?  Mix up a batch and it lasts for FIVE WEEKS in your fridge (of course mine never stick around that long).  So you can make just a couple of muffins a morning if you'd like - having fresh muffins each day!  I've also found the recipe to be fairly flexible - I've substituted dried blueberries or apricots many times for the raisins, and I've used oat bran instead of wheat bran before.  Just be careful not to eat too many - you know what bran can do to you!

3 cups wheat bran
1 cup boiling water
2 eggs, slightly beaten
1/2 cup molasses
2 cups buttermilk (I just use milk mixed with lemon juice)
1/2 cup vegetable oil
1 cup raisins
1 tbsp baking soda
1/2 tsp salt
3/4 cup brown sugar
2 1/2 cups flour

Pour boiling water over bran in a large bowl, stir to moisten evenly, then allow to cool for a moment.  Add eggs, molasses, milk, oil, and fruit.  Mix well.  Stir in soda, salt, sugar and flour.  Store in tightly covered container in fridge for up to 5 weeks.  *Allow to sit 24 hours before using for the first time*

To prepare, bake in muffin cups for 20-25 minutes at 400*. 

Readers, do you have any tips for making a homemade breakfast quickly and easily?