3 cups shredded bran cereal(All Bran)
1/2 cup vegetable oil
1 cup raisins
1 cup boiling water
2 eggs, lightly beaten
2 cups buttermilk
1/4 cup molasses
2 1/4 cups whole wheat flour
4 teaspoons sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1. In a large bowl, combine the cereal, oil and raisins, and pour the boiling water over them. Set the mixture aside to cool slightly.
2. In a small bowl, combine the eggs, buttermilk and molasses. Add this to the partly cooled cereal mixture.
3. In another small bowl, combine the flour, sugar, baking soda and salt. Add the dry ingredients. Cover the batter with plastic wrap, wax paper, or a damp towel, and let it stand for at least 15 minutes, preferably an hour.
4. Preheat the oven to 400 degrees. Grease 24 muffin cups, and divide the batter among them, filling each cup about three fourths full. Bake the muffins for 20 to 25 minutes. Remove the muffins from the oven, and when they are slightly cooled, take them out of the tin and place them on a rack to cool completely.
Jane Brody's Good Food Book. This recipe has become my go to bran muffin choice. You can substitute any dried fruit for the raisins. You can add a few nuts in if you wish. You can half the fat and add in a replacement such as a tablespoon of chia seeds softened in 1/4 cup of water or applesauce.
