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Bran: Always Ready Buttermilk Bran Muffins

Source of Recipe

www.recipeland.com


List of Ingredients

3 cups unprocessed wheat bran
1 cup boiling water
1 cup sugar
1/2 cup butter or margarine
2 eggs
1/2 cup flour
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
raisins (optional)


Recipe

* I use whole wheat flour and add water to the recipe. Put 1 c of the wheat bran in a small bowl. Add the boiling water, stir once and let stand to soften. Cream the margarine and sugar in a mixing bowl. Beat the eggs slightly and add to the margarine mixture, mixing well. Combine the flour soda and salt in a mixing bowl.

Combine the wheat bran, the softened bran, and the flour mixture, and then combine with the egg/margarine/sugar mixture alternately with the buttermilk. Stir until thoroughly mixed. Pour into a plastic container with a tight lid. Store in the refrigerator for a minimum of 12 hours and a maximum of 6 weeks. Makes 2 dozen.

These muffins are made, stored in the refrigerator, and baked whenever they are wanted. About 25 minutes before serving, preheat the oven to 400ºF. Spoon the batter into teflon-lined or buttered muffin tins, filling them 2/3 full. Bake 18 minutes and serve.