Judy
Gold Post Medal for All Time! 677 Posts 
The batter can stay in your refrigerator for 6 weeks, and you can bake as needed. I halved the recipe, baked them all, and froze them.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 26 for half a recipe
Supplies:
- 2 cups boiling water
- 5 cups bran (I used Kellogg's All-Bran cereal)
- 5 cups whole wheat flour
- 5 tsp baking soda
- 1.5 tsp salt (optional- I used 1/2 tsp.)
- 2 tsp ground cinnamon or 2 tsp. pumpkin pie spice
- 1 cup wheat germ or flaxseed meal
- 1 cup oil
- 1 cup molasses or 1 cup brown sugar or 1 cup honey
- 4 eggs, beaten
- 4 cups buttermilk or 4 cups yogurt
- 1 cup raisins or 1 cup chopped apple (I used blueberries)
- 2 tsp vanilla
Blueberries were on sale, so I used those instead of raisins or apples. I also substituted flaxseed meal for the wheat germ, as that is what I had on hand.
Steps:
- Pour boiling water over 2 cups bran.
- In another bowl, sift flour, soda, salt, and spice. (I used a whisk instead of sifted.)
- Add wheat germ and rest of bran; combine with wet bran.
- Stir until moist; add oil, sweetener, eggs, buttermilk and fruit.
- Pour into well-greased muffin tins.
- Bake at 400 for 15-20 minutes.
- Cool on a wire rack.
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