Ready 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 or prunes||1 Cup (16 tbs)|
|Baking soda||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 and stir thoroughly.
Let cool, then stir in eggs, buttermilk, oil, and fruit; blend well.
In another large bowl, mix together baking soda, salt, sugar, and flour; then stir in bran mixture.
Cover tightly and refrigerate for up to 2 weeks; before using, stir batter to distribute fruit evenly.
To bake, spoon refrigerated batter into a paper cup lined microwave cupcaker or paper lined 6 ounce custard cups, filling each cup half full.
If using custard cups, arrange them in a circle on a large, flat plate.
Prepare desired number of cups and microwave on HIGH (100%) for time indicated on chart (next column).
If muffins are baking unevenly, .rotate dish 1/4 turn after 2 minutes.
Check for doneness at minimum time â€” muffins should spring back when lightly pressed in center; moist spots will disappear upon standing.
Immediately remove muffins from cups and let stand on a wire rack for 2 minutes before serving.