READY BAKE BRAN MUFFINS

READY BAKE BRAN MUFFINS image

Yield 24-30 muffins

Number Of Ingredients 10

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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

Steps:

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.