Update (14 Oct 2014): These continue to be a favorite recipe around our house. Once I had some of these on hand and I offered them to some kids in our neighborhood who were over to play. Now, years later they still ask about these muffins and if I have any. Great healthy, yummy tasting recipe.
*Makes 2 dozen
*This muffin batter can be made ahead of time and refrigerated in an airtight container for up to 4 weeks.
3 Cups unprocessed wheat bran
1 Cup boiling water
1 Cup brown sugar
½ Cup butter
2-1/2 Cups freshly ground wheat flour (I use white wheat)
2 tsp. baking soda
1 tsp. salt
2 eggs, beaten
2 Cups buttermilk (or 2 Cups Milk with 2 Tbsp. vinegar or lemon juice, let sit for 5 min)
Preheat oven to 400 F. Grease 24 muffin tins. 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. In another bowl, measure and combine whole-wheat flour, soda and salt. Combine the moist bran with beaten eggs, the remaining 2 Cups of bran, buttermilk, blended sugar-margarine mixture, and flour, soda and salt mixture. Stir until well blended. Spoon batter into prepared muffin tins. Bake at 400 for 15 min. Serve immediately or cool and freeze muffins for up to 3 months. Reheat as desired.
Recipe Source: healthyfamilycookin.blogspot.com
Variations: Try cutting the brown sugar in half and adding 1 Cup of chocolate chips or use Kefir Milk instead of Buttermilk