Buzzing Bran Muffins

From this Blog
I post at recipezaar

YIELDS: 9 muffins

COMMENT:
Very bran texture, and taste. Not sweet, craisins contributes to the sweetness. Outer has a nice crust, very moist not dense inside. Semi stick to liners, but mangeable. Didn't dome.

CHANGES:
1/4 c craisin = isntead of 1 c



EQUIPMENT:
Mid rack (inner) - dark nonstick muffin tin Lined 325º- 25min. Pick's clean

PROCEDURE:
1. First, combine oil, honey. Then add raisin, bran. BEfore pouring in boiling water --> mixture like a paste
2. Add bmlk,egg
3. Combine w/dry

RECIPE:

3/4 cup boiling water
1 cup wheat bran
1/4 cup dark, full-flavored honey or molasses
4 TB canola oil
1 cup raisins
1 1/2 cups whole-wheat flour
1 1/2 tsp. baking soda
1/2 tsp salt
1/2 cup wheat germ
2 eggs, beaten
1 cup buttermilk

1. First, grease a 12-cup muffin pan. Preheat your oven to 350 degrees F.
2. Combine first 5 in a bowl, mix together and set aside for 5 minutes.
3. Combine dry ingredients in another bowl, sift or mix together well.
4. Beat together eggs, buttermlk
5. Now, stir dry mix into first mixture. Stir briefly, then add egg mixture. Stir together lightly until just mixed. Fill muffin cups and bake 25 minutes or until muffins spring back lightly when pressed with a fingertip
6. Let cool in pan 10 minutes, then serve or let cool on a rack.
7. Makes 10-12 muffins.