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This recipe makes about 30 muffins. You can bake, cool, then freeze them, and reheat in the microwave when you want to serve fresh hot muffins. I microwave the frozen muffins about 30 seconds for each muffin. They're best eaten warm, and spread with ricotta or cream cheese.
Ingredients:
3 cups bran -- (plain wheat bran, not a cereal)
1 cup boiling water
2 eggs
3/4 cup honey
2 1/4 cups buttermilk
1/2 cup oil
2 1/2 cups whole-wheat flour
2 1/2 teaspoons baking soda
1 cup raisins
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Preheat oven to 375 F. Spray muffin tins with cooking spray, or oil them. In a large bowl, mix the bran and boiling water, and let it stand. In a medium bowl, beat together the eggs, honey, buttermilk and oil. Add this mixture to the bowl with the bran and water. Stir the flour and baking soda together, and stir this into the bran mixture. Stir, then add the raisins, and stir again. Fill the muffin tins and bake for about 15 minutes. Let stand in the muffin tins for a few minutes, then remove, and let the muffins cool on a rack.
Recipe submitted by: Pat Meadows
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