REFRIGERATOR BRAN MUFFINS

1 1/4 cups margarine oil (corn oil)
3/4 cup of sugar or honey
4 egg whites and 1 whole egg
2 1/2 cups of flour: 2 cups whole wheat and 1/2 cup unbleached white flour.
1/2 cup wheat germ
1 Tablespoon soda
1 teaspoon salt
1 cup warm water or 3/4 cup if made with honey
4 cups bran flakes (real)
2 cups buttermilk

Cream the butter and sugar (or margarine and honey with wheat germ oil). Add 1 egg at a time and beat it until blended. Sift the flour, soda and salt. Add wheat germ. Add to the creamed mixture alternately with warm water. Stir in the bran flakes and buttermilk.

When ready to bake spoon into buttered muffin pans and bake in a 375 degree oven for 20 minutes. If batter is straight from refrigerator bake for 30 minutes. (I never bake muffins over 20 minutes). Entire amount of batter makes about 20 medium sized muffins.

If you want sweet muffins, you may add to all or part of the batter one of the following combinations: raisins and grated lemon rind; chopped dates and grated orange rind; frozen blueberries and chopped nuts; chopped apples; chopped bananas, or any other fruit handy.

source: Ski Inn/Stowe, Vermont