Always Ready Bran Muffins
3 cUnprocessed wheat bran
1 c;Water, boiling
2 1/2 cFlour, unbleached
2 1/2 ts Baking soda
1 ts Salt
*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 400 degrees F. Spoon the batter into teflon-lined or
buttered muffin tins, filling them 2/3 full.Bake 18 minutes and
I like to add rasins and pecans to the muffin tins before cooking.