Committed to eating more fiber, I plan to make a batch of these muffins each week and then to freeze most of them. Each night that I don't have fresh muffins, I will remove two muffins from the freezer and place them in a plastic tub to thaw overnight. The next day, I will eat the thawed muffins as a treat, not necessarily for breakfast.
Note that doubling the recipe would be a cinch.
Classic Bran Muffins
1 cup buttermilk
1 1⁄2 cups wheat bran
1⁄3 cup vegetable oil
1⁄2 cup brown sugar
3⁄4 teaspoon baking powder
3⁄4 teaspoon baking soda
1⁄2 teaspoon salt
3⁄4 teaspoon vanilla extract
1⁄2 cup all-purpose flour
1⁄2 cup whole-wheat flour
1⁄2 cup raisins, shredded coconut, or chopped walnuts or pecans
1. In quart-sized measuring cup, measure buttermilk. Add bran and stir. Let mixture stand for 10 minutes.
2. In medium-large bowl, beat egg.
3. To beaten egg, add vegetable oil, brown sugar, baking powder, baking soda, salt, and vanilla. Beat by hand until well-blended.
4. Add bran mixture and stir well.
5. Gently stir in all-purpose flour, whole-wheat flour, and raisins, coconut, or nuts.
6. Distribute batter among 12 greased or paper-lined muffin tins.
7. Bake in 375°F. oven for 15 to 18 minutes or until muffins pass toothpick test.
NOTE: These freeze well.