Mix batter according to directions. Store in refrigerator.
Bake muffins at your convenience.
3 cups unprocessed wheat bran
1 cup boiling water
1 cup brown sugar
1/2 cup butter
2 1/2 cups unbleached white flour
2 teaspoons baking soda
1 teaspoon salt
2 eggs, beaten
2 cups buttermilk
Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb
into bran.
In a separate bowl blend sugar and butter. Measure and combine
flour, baking soda
and salt. Combine the moist bran with beaten eggs, the remaining
2 cups of bran,
buttermilk, blended sugar-butter mixture, and flour, soda and salt
mixture. Stir until
well blended.
Place in the refrigerator for future use, or bake at once. When
preparing to bake,
preheat oven to 400 deg. F. Stir batter well and spoon into prepared
muffin tins.
Bake 15 minutes. Keep remaining mixture ini airtight container
for 2 - 4 weeks.
Yield - 2 dozen muffins.