Always Ready Bran Muffins
Whole Grain Recipe
These healthful, Always Ready Bran Muffins are made and then stored in the refrigerator, and baked whenever they are wanted.
3 cups unprocessed wheat bran
1 cup boiling water
1 cup sugar
1/2 cup margarine
2-1/2 cups unbleached flour
2-1/2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
Put 1 cup 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.
About 25 minutes before serving, preheat the oven to 400 degrees. Spoon the batter into teflon-lined or buttered muffin tins, filling them 2/3 full.
Bake 18 minutes and serve.
Suggestion: Add rasins and pecans to the muffin tins before cooking.
Recipe Yields: 24 servings Always Ready Bran Muffins
Serving Size: 1 muffin