My boyfriend's mom makes the best bran muffins. I'm so addicted to them. I used to be all about the blueberry or chocolate chip variety, but not since I tasted these fabulous delights over 7 years ago. My favourite way to enjoy them is warm, fresh from the oven with melty peanut butter. They also freeze well, I find they should be kept in the fridge after a few days, the blueberries make it a little too moist to keep out on the counter - not that they ever last that long...
3 cups bran (don't be sleazy, use real no-excuses bran - not cereal)
1 cup boiling water
2 eggs, slightly beaten
1/2 cup molasses
2 cups buttermilk or sour milk (*add 2 tablespoons to regular milk and stir to make sour milk)
1/2 cup veggie oil
1 cup dried cranberries, raisins or fresh or frozen blueberries
1 tablespoon baking soda
1/2 teaspoon salt
3/4 cup sugar
2 1/2 cups flour
Pour boiling water over bran in a large bowl, stir to moisten. Allow to cool. Add eggs, molasses, milk oil and fruit. Mix well.
In a separate bowl, mix soda, salt, flour and sugar together.
Stir flour mixture into bran.
Store in a tightly covered container in the fridge overnight to allow batter to rise properly.
Fill greased muffin cups 2/3 full.
Bake at 400 degrees F for 20 - 25 mins.
Batter can be stored in a tightly sealed container for up to 2 weeks in the fridge.
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