• 1 cup boiling water
  • 3 cups unprocessed wheat bran
  • 1/2 cup margarine or vegetable oil
  • 1 cup brown sugar
  • packed
  • 2 eggs
  • 1 1/2 cups whole wheat flour
  • 1 cup all purpose flour
  • 2 1/2 top. Baking soda
  • 1 top salt
  • 2 cups milk


    Pour boiling water over 1 cup of the brand and set aside to steep Cream margarine and sugar thoroughly. Beat in eggs one at a time Mix in flours, soda, salt and milk. Stir in remaining bran into the steeped bran and mix into the flour mixture Pour batter into a plastic container. Cover tightly and store in fridge at least 12 house before baking. Batter will keep in fridge for 3 to 4 weeks   To bake, preheat oven to 400 degrees. . Grease desired number of muffin cups and fill half full of batter. Bake 18-20 minutes or nicely browned. You can add chopped fruit to the batter. I usually fill the muffins half full of batter then add fruit then top with more batter.