From the back of a box of Hodgson Mill wheat bran. I like this recipe because you can make the batter in advance and store in the fridge in an airtight container for 2 to 4 weeks. That way I can bake a few fresh muffins whenever I want without having to break out the mixer.
Category: not set
Cuisine: not set
3 cups unprocessed wheat bran
1 cup boiling water
1 cup brown sugar
1/2 cup butter
2 1/2 cups white flour
2 teaspoons baking soda
1 teaspoon salt
2 eggs beaten
2 cups buttermilk
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