On our last trip to the Bent and Dent store, I found 2 boxes of all natural, unprocessed wheat bran. I talked Rachel into buying one and I got the other. This morning I decided to try it. Using the recipe on the back of the box with a couple of alterations, I made muffins. They were delicious, so I'm sharing the recipe with you.
3 cups of Wheat Bran
1 cup of boiling water
1 cup of brown sugar
1/2 cup butter
2-1/2 Unbleached White Flour
2 tsp. baking soda
1 tsp. salt
2 eggs beaten
2 cups of buttermilk
Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran. In a separate bowl blend sugar and butter. Measure and combine flour, baking soda and salt. Combine the moist bran with beaten eggs, the remaining 2 cups of bran, buttermilk, blended sugar butter mixture and flour, soda and salt mixture. Stir until well blended.
Place in refrigerator for future use or bake at once. Preheat oven to 400 degrees. Bake 15 minutes. Keep any leftover mixture in airtight container for 2 to 4 weeks. Makes about 2 dozen.
Instead of brown sugar I used 1/4 cup of molasses and 3/4 cups of honey. To compensate for the extra liquid, I only used 1-3/4 cup of buttermilk. I only made 6 muffins, putting the rest of the batter in the fridge for later. I also added a handful of fresh blueberries to the mix. I wasn't sure how the molasses and fruit would taste together, but surprisingly the two flavors combined well.
The muffins were moist and delicious!