Bran Muffins

1. 1

   Cream together the first 2 ingredients.

2. 2

   Then add the eggs and buttermilk.

3. 3

   Mix in the brans and the dry ingredients.

4. 4

   Pour enough boiling water over wheat bran, set aside.

5. 5

   Store 24 hours before using.

6. 6

   Bake at 400 for 25-30 minutes.

7. 7

   Store in fridge up to 6 weeks.

8. 8

   I bake a fresh batch in the morning, the rest of the batch is stored in the fridge for the next time.

* Per serving · 4 servings · Values may vary.

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