Most bran muffins I've had are dry and heavy (kind of the Lake Wobegon theory - you have to suffer a little to get the benefits of something healthy!). The best thing about these muffins is that they are moist and have wonderful flavor; the bonus is that the recipe makes a big batch, but you don't have to bake them all at once if you don't want to. This recipe came from my mom - I remember her mixing up batches of them back in the late 60's. I produced a lot of muffins as my sons were growing up but don't make them quite as often now that we're "empty-nesters!"

(I used to keep the batter refrigerated in a plastic ice cream bucket, but it's probably more practical to divide into a couple of smaller, more airtight containers.)
 

In large bowl, mix together all dry ingredients.  Beat eggs well in small mixing bowl; add oil and buttermilk.  Add liquids to dry ingredients and mix just until all ingredients are blended (don't over mix).  The batter can be stored in an airtight container in refrigerator for up to six weeks at this point.

When you are ready to bake the muffins, fill greased muffin cups 2/3 full and bake at 400° for 15-20 minutes (20-25 minutes for "Texas" sized muffins).  This is a great recipe because it keeps for a while, and you can bake just as many muffins as you want for breakfast each day.  They're also great to take to work for a snack or lunch.

(Recipe from my mom, Nora Estrem.)