Oh, the smells and flavors of family recipes! This month my grandma would have been 91 years old, and I’ve been thinking of her {and her recipes} a lot. These muffins came to mind, and I dug around a bit in my box of her recipes {sometimes I can hardly believe I have it! Such a treasure.} and found it – the recipe for grandma’s muffins. Grandma was an RN, and she was a firm believer in keeping everything “moving” ….and these muffins are some that I remember being a staple. {these, and her getting after grandpa for drinking too much coffee or using too much salt – “Jerr-ry!” :D}
They are just a simple bran muffin, and best served warm with a thick swipe of butter.Grandma would top each one with a half of a pecan – a lovely touch. I remember Grandma loving the lovely touches, especially in the food she made.
When I found the recipe, I was a bit surprised to see that it was one that she had gotten from a friend – but only a little. :) Sometimes the best recipes are from friends, aren’t they? Also, I’m not sure why they are called “6-week Bran Muffins”. 

These are quite simple to whip up, and freeze well.

6-week Bran Muffins

• 3 cups bran cereal {grandma used All Bran}
• 1 cup boiling water
• 1/2 cup shortening {I used oil, grandma noted that she used margarine}

Mix above and let cool.

• 2 eggs
• 1/2 quart buttermilk
• 2 1/2 cups flour {I used whole wheat}
• 2 1/2 tsp baking soda
• 1 tsp salt
• pecan halves for topping, optional

Mix everything together, and bake the muffins at 350 degrees for 25 minutes. Makes 30 muffins.

Remember, they are best warm! With butter! But don’t eat too many at once ;D