Simple Bake Bran Muffins
|Whole bran cereal||3 Cup (48 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Eggs||2 , lightly beaten|
|Buttermilk||2 Cup (32 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Raisins/Currants / chopped pitted dates / chopped pitted prunes||1 Cup (16 tbs)|
|Soda||2 1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
In a large bowl, combine cereal with boiling water, stirring to moisten.
Set aside until cool, then add eggs, buttermilk, oil, and fruit; blend well.
Mix together the soda, salt, sugar, and flour; then stir in the bran mixture. (At this point you may cover and refrigerate in a tightly covered container for as long as two weeks, baking muffins at your convenience; stir batter to evenly distribute fruit before using.)
To bake, spoon batter into greased 2 1/2-inch-diameter muffin cups. (Fill each cup 2/3 to 3/4 full.)
Bake in a 425° oven for about 20 minutes or until tops spring back when lightly touched.