Recipe: Always Ready Bran Muffins (make ahead)

ALWAYS READY BRAN MUFFINS

"These muffins are made, stored in the refrigerator, and baked whenever they are wanted."

3 cups unprocessed wheat bran, divided use
1 cup boiling water
1 cup sugar
1/2 cup margarine, softened
2 eggs
2 1/2 cups unbleached flour*
2 1/2 tsp baking soda
1 tsp salt
2 cups buttermilk
Raisins (optional)*
Pecans (optional)*

Put 1 cup of the wheat bran in a small bowl. Add the 1 cup boiling water, stir once and let stand to soften.

Cream the sugar and margarine in a mixing bowl. Beat the eggs slightly and add to the margarine mixture, mixing well; set aside.

Combine the flour, baking soda and salt in a mixing bowl.

Combine the remaining 2 cups wheat bran, the softened bran, and the flour mixture, and then combine with the 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.

About 25 minutes before serving:
Preheat the oven to 400 degrees F.

Spoon the batter into paper-lined or buttered muffin tins, filling them 2/3 full.

Bake 18 minutes and serve.

*I use whole wheat flour and add water to the recipe.
**I like to add raisins and pecans to the muffin tins before cooking.

Makes 24 muffins
Source: Sam Waring