Always Ready Bran Muffins

Directions

• I use whole wheat flour and add water to the recipe.

Put 1 cup of the wheat bran in a small bowl. Add the boiling water, stir once and let stand to soften.

Cream the margarine and sugar in a mixing bowl. Beat the eggs slightly and add to the margarine mixture, mixing well.

Combine the flour soda and salt in a mixing bowl. Combine the wheat bran, the softened bran, and the flour mixture, and then combine with the egg/margarine/sugar mixture alternately with the buttermilk. Stir until thoroughly mixed.

Pour into a plastic container with a tight lid. Store in the refrigerator for a minimum of 12 hours and a maximum of 6 weeks. Makes 2 dozen.

These muffins are made, stored in the refrigerator, and baked whenever they are wanted. About 25 minutes before serving, preheat the oven to 400℉ (200℃). Spoon the batter into teflon-lined or buttered muffin tins, filling them ⅔ full. Bake 18 minutes and serve.

I like to add rasins and pecans to the muffin tins before cooking.