3 cup wheat bran, unprocessed
1 cup water, boiling
1 cup sugar 1/2 c margarine
2 each eggs
1/2 cup flour, unbleached
2 teaspoon baking soda
1 teaspoon salt 2 c buttermilk
1 rasins, optional
1 pecans, optional

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

Put 1 c 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 degrees F. Spoon the batter into teflon-lined or buttered muffin
tins, filling them 2/3 full. Bake 18 minutes and serve.

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

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