Ingredients
3 cups whole bran cereal
1 cup boiling water
2 eggs, lightly beaten
2 cups buttermilk or plain yogurt or an appropriate equivalent of powdered buttermilk and water
1/2 cup salad oil
(Optional) 1 cup raisins, currants, chopped pitted dates, or chopped pitted prunes
2 1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar
2 1/2 cups all purpose flour, unsifted
Preparation
In a larger bowl, mix bran cereal with boiling water, stirring to moisten evenly. Set aside until cool, and then add eggs, buttermilk (or substitute), oil, and optional fruit. Blend well.
In a separate bowl, stir together soda, salt, sugar, and flour until thoroughly blended, then stir into bran mixture.
To store for later use: refrigerate batter in tightly covered containers for as long as 2 weeks and bake muffins at your convenience. Stir batter to distribute fruit evenly before using.
Spoon batter into greased 2 1/2"" muffin cups, filling each cup 2/3 full.
Bake in 425 oven for 20 minutes or until top springs back when lightly touched.
