Zella Lane's 2 Week Bran Muffins

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• 1 cup (227g) boiling water
• 1 cup (71g) bran cereal (buds or twigs); or 1 3/4 cups (71g) bran flakes
• 1/2 cup (99g) vegetable oil
• 2 1/2 cups (301g) King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 to 1 1/2 cups cup (170g to 255g) raisins or currants
• 2 large eggs
• 2 cups (454g) buttermilk
• 1 1/4 cups (248g) sugar
• 2 cups (142g) bran cereal (buds or twigs); or 3 1/2 cups (142g) bran flakes

Instructions

In a small mixing bowl, pour the boiling water over the 1 cup of cereal. Allow the mixture to cool to lukewarm, about 45 minutes.

1. While the water/cereal mixture cools, blend together the flour, soda, and salt in a large mixing bowl. Stir in the raisins or currants. Set it aside.
2. Stir the vegetable oil into the cooled water/cereal mixture. Set it aside.
3. Whisk together the eggs, buttermilk, and sugar. Combine this with the flour/raisin mixture.
4. Stir in the dry cereal.
5. Finally, add the water/bran/oil mixture, stirring till thoroughly combined. Cover the bowl and refrigerate overnight.
6. Preheat your oven to 375°F. Lightly grease a standard muffin pan, or line with paper cups, and grease the cups. Use as many wells as you like; since this recipe can live in the fridge for a couple of weeks, there's no need to bake 12 muffins all at once.
7. Heap the thick batter in the muffin cups; a generous 1/4 cup batter (about 3 1/2 ounces, or 100g) is a good amount to use.
8. Bake the muffins for 20 to 25 minutes, till a cake tester inserted into the center of a muffin comes out clean.
9. Remove from the oven, and tip the muffins in the pan to prevent their bottoms steaming and becoming soggy. Serve warm; or transfer to a rack to cool completely.
10. To bake mini muffins, heap the batter in the muffin cups, and bake for about 15 minutes, till the muffins test done.
11. Yield: 18 standard muffins, or 45 mini muffins.
12. Recipe from: kingarthurflour.com
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