Ginger Bran Muffins
This old-fashioned recipe makes a muffin batter that can be kept in the refrigerator so you can make 1 or 2 muffins at a time. Or you can make them all at once and freeze them. They thaw in just a few minutes if left on the kitchen counter.
3/4 cup bran cereal (not flakes)
1/4 cup boiling water
2 tbsp olive oil or canola oil
1 tbsp sugar
1/2 cup buttermilk
1 tbsp grated fresh ginger
2 tbsp raisins or other chopped dried fruit
1/2 cup unbleached flour
1 tsp baking soda
Pour boiling water over the bran cereal in a mixing bowl. Stir to mix and let stand 5 minutes. Add the oil, sugar, egg, buttermilk, grated ginger and raisins to the bran and mix well. In a small bowl, mix together the flour and baking soda. Stir into the bran mixture and mix well. The batter can be kept tightly covered in the refrigerator for about a week.
To bake, preheat the oven to 400 degrees. Lightly oil a muffin tin if you are making all 6 muffins or place a foil muffin cup in a custard cup if you are baking just one muffin. Don't stir the batter if it has been keeping in the refrigerator. Fill the muffin tin or muffin cups 2/3 full of batter. Bake the muffins for 12 - 14 minutes or until the top springs lightly back to the touch.