Bran-Currant Muffins
- 3 cups whole all-bran cereal (I use All Bran)
- 2 cups buttermilk
- 1 cup water
- 1/2 cup vegetable oil
- 2 eggs, beaten
- 1 cup packed brown sugar
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups dried currants
- Place bran cereal in a large mixing bowl. Pour in buttermilk, water and oil - stir well and let sit for a few minutes for the bran to soften.
- Mix in eggs and brown sugar.
- Add dry ingredients all at once, stir in just enough to combine.
- Fold in currants.
- This will make about 30 muffins, so grease as many muffin tins as you need and fill the cups 2/3 full.
- Bake at 375 for about 17-20 minutes (depending on how your oven behaves).
- Store remaining batter in a tightly-covered container in the refrigerator for up to 6 weeks.
cereal, buttermilk, water, vegetable oil, eggs, brown sugar, flour, baking powder, salt, baking soda, currants
Taken from www.food.com/recipe/bran-currant-muffins-303275 (may not work)