TREASURED RECIPE

BRAN MUFFINS

For years we have enjoyed these moist, healthful bran muffins, and I feel it's time now to bequeath

the recipe to you.  However, as a friend warned who loves them, "Enjoy in small quantities!".

3 cups WHOLE BRAN

1 cup boiling WATER

1/2 cup CANOLA or COCONUT OIL

1/2 cup BLACKSTRAP MOLASSES

2 cups BUTTERMILK

2 EGGS

2 1/2 tsp BAKING SODA

1/2 tsp SALT

2 1/2 cups UNBLEACHED FLOUR

3/4 cup HONEY

1/2 cup RAISINS

Optional:  1/2 - 2/3 cup CHOCOLATE CHIPS

(Personally, I feel the chocolate chips send these

already delicious muffins "over the moon").  If not adding, use 1 cup raisins.

Pour boiling water over bran and let cool.

Add all ingredients except dry ones, beating well.

Blend dry ingredients and add.  I add the raisins (you can also use dried cranberries, or any dried fruit) and chocolate chips last.

This mixture can be stored in a tightly-covered plastic container in your 'frig up to 5 weeks--use out of it as you desire OR make all at once!  They freeze well.  If frozen, I microwave them about 40 seconds (depending on your microwave's power), and this makes the chocolate chips all melty.  If not frozen, I still microwave them for, say, 30 seconds.

TO BAKE:  using a 1/3 cup measure makes around 20 REGULAR muffins.  Bake 20 minutes at 425 degrees.

Using GIANT muffin tins the recipe will make 12 muffins.  Bake 25 minutes at 425 degrees, or until done with a cake tester.

Let baked muffins rest in tin 5 minutes, and then remove, unless you're using paper inserts and then they can be removed immediately.   Cool on rack.

This is a keeper!
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