Always Ready Bran Muffins

Ingredients for Always Ready Bran Muffins

3 cup wheat bran, unprocessed

1 cup water, boiling

1 cup sugar 1/2 c margarine

2 each eggs

1/2 cup flour, unbleached

2 teaspoon baking soda

1 teaspoon salt 2 c buttermilk

1 rasins, optional

1 pecans, optional

Cooking Instructions for Always Ready Bran Muffins

* I use whole wheat flour and add water to the recipe.Put 1 c of the wheat bran in a small bowl. Add the boiling water, stironce and let stand to soften.Cream the margarine and sugar in a mixing bowl. Beat the eggs slightlyand add to the margarine mixture, mixing well.Combine the flour soda and salt in a mixing bowl. Combine the wheatbran, the softened bran, and the flour mixture, and then combine withthe egg/margarine/sugar mixture alternately with the buttermilk. Stiruntil thoroughly mixed.Pour into a plastic container with a tight lid. Store in therefrigerator for a minimum of 12 hours and a maximum of 6 weeks. Makes2 dozen.These muffins are made, stored in the refrigerator, and baked wheneverthey are wanted. About 25 minutes before serving, preheat the oven to400 degrees F. Spoon the batter into teflon-lined or buttered muffintins, filling them 2/3 full. Bake 18 minutes and serve.I like to add rasins and pecans to the muffin tins before cooking.