CLASSIC BRAN MUFFINS

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

Makes 12

1 cup buttermilk

1 1⁄2 
cups wheat bran

1 egg

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.             

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 about 18 minutes. Let muffins rest for a few minutes before serving.

     NOTE: These freeze well. Recipe tested at 6000 feet.