Big Batch Bran Muffins

Pour boiling water over bran; set aside.

In a large bowl, stir together flour, baking soda, baking powder, and salt.

In a very large bowl, cream together butter and sugars. Add eggs and molasses and mix well. Stir in half the bran mixture, half the buttermilk, and half the flour. Repeat with the remaining bran, buttermilk, and flour. Cover the surface with plastic wrap, and store in an airtight bowl in the fridge for up to 2 weeks. Make a dozen fresh muffins every few days.

Optional: Sprinkle a few fresh or frozen blueberries on top of the batter in muffin tins, and add a sprinkling of cinnamon-sugar.