Don't make that face. Yes, bran muffins. These are great because they are super moist and delicious, and the batter keeps for up to 6 weeks in the fridge so you can actually have warm muffins in the morning instead of cold old ones.
Combine in a bowl:
4 cups all bran cereal
2 cups bran flakes cereal
1 TBSP salt
2 cups boiling water
Let stand for 15 minutes until mushy. Then add:
3 cups sugar
1 cup margarine, melted
Stir until well combined. Then mix in, alternating between the dry and wet:
5 cups flour
5 tsp baking soda
1 quart buttermilk
Bake at 400 for 15 minutes. Makes 50 muffins. Batter can be saved in the refrigerator for up to 6 weeks.
Breakfast idea: One muffin, an egg made the way you like it, and a side of fruit. Yummy!