Super-Natural Bran Muffins

• 1 c. All-Bran
• 1 c. boiling water
• 1/2 c. vegetable oil
• 1 1/4 c. brown sugar, packed
• 1/4 c. honey
• 2 eggs
• 2 c. buttermilk
• 2 1/2 c. whole wheat flour
• 2 1/2 tsp. baking soda
• 1 tsp. salt
• 2 c. granola
• 1 c. raisins, walnuts or chopped Pippin apples (optional)

1. In a 2 to 3-quart container or bowl with a cover, stir together bran and water.
2. Let stand 10 minutes.
3. Meanwhile, in another large bowl, combine the oil, sugar and honey and mix well. Beat the eggs into the oil mixture, add and mix in the buttermilk.
4. Mix the oil mixture into the bran mixture.
5. In another bowl, combine and mix flour, soda, salt and granola. Slowly blend these ingredients into bran mixture. Cover and refrigerate the batter for several hours or overnight.
6. Spoon batter into greased muffin tins, fill 2/3 full. Bake in a preheated 400u0b0 oven for 22 to 25 minutes or until brown and a toothpick inserted in the center of a muffin comes out clean. Cool before removing from pans.
7. The remaining batter may be used as needed and will keep refrigerated, tightly sealed for 4 weeks.

allbran, boiling water, vegetable oil, brown sugar, honey, eggs, buttermilk, whole wheat flour, baking soda, salt, granola, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953298 (may not work)