Always Ready Bran Muffins

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Always Ready Bran Muffins

breads

3 cup unprocessed wheat bran
1 cup ; water, boiling
1 cup sugar
1/2 cup margarine
2 eggs
2 1/2 cup flour, unbleached
2 1/2 teaspoon baking soda
1 teaspoon salt
2 cup buttermilk
1 raisins (opt.)
1 pecans (opt.)

* I use whole wheat flour and add water to the recipe. Put 1 c of the wheat bran in a small bowl. Add the boiling water, stir once and let stand to soften. Cream the margarine and sugar in a mixing bowl. Beat the eggs slightly and add to the margarine mixture, mixing well. Combine the flour soda and salt in a mixing bowl. Combine the wheat bran, the softened bran, and the flour mixture, and then combine with the egg/margarine/sugar mixture alternately with the buttermilk. Stir until thoroughly mixed. Pour into a plastic container with a tight lid. Store in the refrigerator for a minimum of 12 hours and a maximum of 6 weeks. Makes 2 dozen. These muffins are made, stored in the refrigerator, and baked whenever they are wanted. About 25 minutes before serving, preheat the oven to 400 degrees F. Spoon the batter into teflon-lined or buttered muffin tins, filling them 2/3 full. Bake 18 minutes and serve. I like to add rasins and pecans to the muffin tins before cooking.