Refrigerator Bran Muffins

Ingredients

• 3 cups wheat bran cereal
• 1 cup boiling water
• 1/2 cup vegetable oil
• 1 1/2 cups buttermilk
• 2 large eggs
• 1/2 cup dark molasses
• 3/4 cup light brown sugar
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup raisins

Before you cook

• Bring one cup of water to a boil.
• Beat the eggs lightly in a small bowl.
• Measure the buttermilk, molasses and oil.
• Line a muffin tin with paper liners.

Steps

1. Put one and a half cups of the bran cereal in a large bowl and pour the boiling water over it.
2. Stir and let the soaked bran stand for 10 minutes until it softens and cools.
3. Whisk the oil, buttermilk, eggs, molasses and brown sugar into the soaked bran.
4. Whisk the flour, baking soda, salt and cinnamon together in a second bowl.
5. Fold the dry ingredients into the wet mixture just until no flour streaks remain.
6. Fold in the remaining bran cereal and the raisins.
7. Cover the bowl and refrigerate the batter for at least eight hours and up to six weeks.
8. Heat the oven to 400 degrees Fahrenheit when you are ready to bake.
9. Scoop the cold batter into lined muffin cups, filling each about three quarters full.
10. Bake for 18 to 20 minutes, until the tops spring back when pressed lightly.
11. Cool the muffins in the tin for five minutes, then move them to a rack.