Refrigerator Bran Muffins
|Bud type bran cereal||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Margarine||3⁄4 Cup (12 tbs) (At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|Low fat buttermilk||2 Cup (32 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||2 1⁄2 Teaspoon|
|Raisins/Chopped prunes||1⁄2 Cup (8 tbs)|
|Extra fiber bran cereal||2 Cup (32 tbs)|
Preheat oven to 400° F.
Line 30 muffin cups with paper cupcake liners.
In a small bowl, combine bran buds and water.
Mix well and set aside.
In a large mixing bowl, cream margarine and sugar.
Add buttermilk and mix until well blended.
In another bowl, sift flour, soda, cinnamon and nutmeg together.
Make a well in the dry ingredients and add bran mixture and milk mixture.
Stir just to blend.
Add raisins and extra-fiber bran and mix gently.
Spoon batter into muffin cups and bake 18 to 20 minutes.
Remove pan from oven.
Let cool 5 minutes, then remove muffins to wire cooling rack.
Serve warm or cool completely, cover and store in refrigerator or freezer for later use.