Bread, Dona Foltz, Family, Muffins
3 cups shredded bran ceral (All Bran, Bran Buds, 100% Bran, etc)
1/2 cup vegetable oil
1 cup raisins
1 cup boiling water
2 eggs, slightly beaten
2 cups buttermilk
1/4 cup molasses
2 1/4 cups whole wheat flour
4 teaspoons sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt, optional
Combine cereal, oil and raisins in large bowl. Pour the boiling water over; cool slightly.
Beat together eggs, buttermild and molasses in small bowl. Stir into cooled cereal mixture.
Sift together flour, sugar, baking soda and salt onto wax paper. Add all at once to cereal mixture; stir just until moistened. Spoon into 24 greased 2-inch muffin-pan cups, filling almost to top.
Bake in preheated hot over(400 degrees) for 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool 5 minutes. Remove muffins from pans to wire rack to cool. Serve warm or at room temperature.