Bran Muffins

 
Ingredients

• 2 ¼ cups original All Bran cereal (not flakes)
• 2/3 cup boiling water
• 1 ½ cups buttermilk
• 2 eggs
• 1/3 cup canola oil
• 1 ¾ cups flour
• 1 cup plus 2 tablespoons sugar
• 1 ¾ teaspoons baking soda
• ½ teaspoon salt
• 1 cup baking raisins

Directions

1. Preheat the oven to 350°F.
2. In a small bowl, combine the bran cereal and water: set aside.
3. In another small bowl, combine the buttermilk, eggs, and oil.
4. In a large mixing bowl, combine the flour, sugar, baking soda, salt, and raisins.
5. Fluff up the cereal mixture with a fork to break it up.  Add the cereal mixture and the buttermilk mixture to the large mixing bowl.  Stir until just combined.  Do not over mix.
6. Spray a muffin tin with nonstick spray.  Pour ½ cup of batter into each muffin cup.
7. Bake for 24-25 minutes or until an inserted toothpick comes out clean.
8. Cool for 10 minutes in the muffin pan.  Remove the muffins to a wire rack to cool.

Yield:  12 regular muffins

*This batter will keep for several days in the refrigerator if you want to make a few fresh muffins each day or freeze the cooled muffins up to 2 months.