Hodgson Mill'S Oven-Ready Bran Muffins

• 3 cups unprocessed wheat bran
• 1 cup boiling water
• 1 cup brown sugar
• 1/2 cup butter
• 2 1/2 cups white flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs, beaten
• 2 cups buttermilk

1. Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran.
2. In a separate bowl blend sugar and butter.
3. Measure and combine flour, baking soda, and salt.
4. Combine the moist bran with the beaten eggs, the remaining 2 cups of bran, buttermilk, blended sugar-butter mixture, and the flour, soda and salt.
5. Stir until well blended.
6. At this point you can place the batter in the fridge for future use or bake at once.
7. When preparing to bake, preheat oven to 400 degrees.
8. Stir batter well and spoon into prepared muffin tins.
9. Bake 15 minutes.
10. Keep remaining mixture in airtight container for 2 to 4 weeks.

unprocessed wheat bran, boiling water, brown sugar, butter, white flour, baking soda, salt, eggs, buttermilk

Taken from www.food.com/recipe/hodgson-mills-oven-ready-bran-muffins-277270 (may not work)