Oven-Ready Bran Muffins

Source: Hodgson Mill (on the box of bran)

Ingredients:

3 cups Unprocessed Wheat Bran
1 cup boiling water
1 cup brown sugar
1/2 cup butter
2 and 1/2 cups White flour
2 tsp baking soda
1 tsp salt
2 eggs beaten
2 cups buttermilk

Directions:

Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran.
In a separate bowl blend sugar and butter
Measure and combine flour, baking soda and salt
Combine the moist bran with beaten eggs, the remaining 2 cups of bran, buttermilk, blended sugar-butter mixture, and flour, soda, and salt mixture..
Stir until well blended

Place in the refridgerator for future use or bake at once.
400 degrees for 15 minutes
Can store in airtight container for 2-4 weeks
Yield: 2 dozen

Notes: I love bran muffins, but a good bran muffin is hard to find (or make). I've found that recipes that use bran cereal instead of bran in it's original state aren't as good to me. This recipe is fabulous, the trick is finding the bran. (So far 2 grocery stores in my town don't carry it.) My mom made these with my last bit of bran a few weeks ago and they were so good. She also added raisins (soaked in water for a few minutes to help them get softer before baking).