Hodgson Mill's Oven-Ready Bran Muffins

From the back of a box of Hodgson Mill wheat bran. I like this recipe because you can make the batter in advance and store in the fridge in an airtight container for 2 to 4 weeks. That way I can bake a few fresh muffins whenever I want without having to break out the mixer.

• Ready In: 25 mins
• Yields: 24 muffins

Ingredients

• 3  cups  unprocessed  wheat bran
• 1  cup boiling water
• 1  cup brown sugar
• 1⁄2 cup butter
• 2 1⁄2 cups white flour
• 2  teaspoons baking soda
• 1  teaspoon salt
• 2  eggs, beaten
• 2  cups buttermilk

Directions

1. Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran.
2. In a separate bowl blend sugar and butter.
3. Measure and combine flour, baking soda, and salt.
4. Combine the moist bran with the beaten eggs, the remaining 2 cups of bran, buttermilk, blended sugar-butter mixture, and the flour, soda and salt.
5. Stir until well blended.
6. At this point you can place the batter in the fridge for future use or bake at once.
7. When preparing to bake, preheat oven to 400 degrees.
8. Stir batter well and spoon into prepared muffin tins.
9. Bake 15 minutes.
10. Keep remaining mixture in airtight container for 2 to 4 weeks.