In an effort to use up that bran cereal I pulled out a very old and well used cookbook of mine called Muffins by Elizabeth Alston.  She had the perfect ending as it takes 3 C of the cereal.  It is an unusual recipe as you can keep the raw mix in the refrigerator for up to 6 weeks and just make as many as you need each day.  I am going to make them all and take some to our neighbor tonight as they are having us to dinner tonight. 

 Ingredients:

2 large eggs

1 C granulated sugar

½ C butter, very soft or melted

1 C black coffee or water (I used coffee)

2 C buttermilk

2 ½ C all-purpose flour

2 ½ t baking soda

3 C wheat bran cereal

Directions:

1.      Put eggs, sugar and butter in a large bowl; whisk with a wire whisk to mix.  Whisk in liquids; mixture will look curdled. 

2.      Add flour and baking soda.  Whisk until just mixed.

3.      Stir or fold in bran. 

4.      Scrape batter into a refrigerator container.  Cover and refrigerate or if you want to make some right away, let it stand for 20 minutes for bran to soften. 

5.      Heat the oven to 375 degrees.  Grease muffin cups or use foil baking cups. 

6.      Bake for about 20 minutes or until springy to the touch in the center. 

7.      Let cook 5 minutes before serving. 

The recipe said it makes 28 regular muffins.  I did my best and was able to reduce it to 24.  They are now cooling.  Going to put together a goodie basket of muffins for our neighbor and put the rest in the freezer for company.