Raisin Bran Muffins

• 1 c. water
• 3 c. bran cereal with raisins
• 1/2 c. butter or margarine
• 1 1/2 c. sugar
• 2 eggs
• 2 1/4 c. flour
• 2 tsp. baking soda
• 2 c. buttermilk

1. Line microwave cupcake pan with paper liners.
2. In a large bowl, measure water.
3. Cook on High 2 to 3 minutes until boiling. Add bran cereal.
4. Stir until cereal is moistened.
5. Add butter and let mixture stand 5 to 6 minutes until cereal is softened.
6. With wire whisk, stir in sugar and eggs, beating until well mixed. Blend in flour, baking soda and buttermilk.
7. Spoon batter into desired number of paper-lined cups, filling half full.
8. Remaining batter may be stored in refrigerator for up to 6 weeks.
9. Microwave 2 muffins on High 1 minute, 4 muffins 1 1/2 to 2 minutes or 6 muffins for 2 to 3 minutes.
10. (Muffins will be flat, they do not peak.)
11. Let stand 5 minutes.
12. Makes 42 muffins, 65 calories each.

water, bran cereal, butter, sugar, eggs, flour, baking soda, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=836755 (may not work)