Sunset Magazine Bran Muffin

By hmp13

Batter can be kept in fridge for up to 2 weeks.

Ingredients

• 3 C. whole bran cereal (like All-Bran)
• 1 C boiling water
• 2 eggs, lightly beaten
• 2 C buttermilk
• 1/2 C vegetable oil
• 1 C. raisins, currants, chopped pitted dates or chopped pitted prunes
• 2 1/2 t. baking soda
• 1/2 t. salt
• 1 C. sugar
• 2 1/2 C. all-purpose flour

Preparation

Step 1

Mix the bran with the boiling water in a large bowl to evenly moisten. Set aside to cool completely.

Add eggs, liquids and dried fruit. Mix well.

In another bowl, stir dry ingredients till thoroughly blended. Then stir into bran mixtures. You can bake all or some now or cover tightly and put in fridge for up to two weeks. When you get ready to bake, be sure to stir to make sure the fruit is distributed evenly.

To bake, spoon into greased 2 1/2" muffin cups. Bake at 425 degrees for about 20 minutes or till tops spring back when lightly touched. Serve hot.

Yield: 2 to 2 1/2 dozen.