Bran Muffins

5½ c. all purpose flour

2½ c. granulated sugar ( or 2c honey or maple syrup or combination )

3 c wheat bran

2c. All-Bran original cereal

1 litre buttermilk

3 tbsp baking soda

1½ c cooking oil

4 eggs

½ c molasses

2 c dried fruit ( raisins, craisins, cherries, blueberries etc. whatever you have )

In a large bowl, combine all dry ingredients EXCEPT baking soda.

In another bowl, stir together baking soda and buttermilk.

Add oil, eggs and molasses to buttermilk mixture.

Beat well.

Make a well in centre of dry ingredients and pour in liquid. Mix well.

Stir in dried fruit and fill muffin tins (greased or lined) about ⅔ full.

Bake at 375 F for 20 minutes.

Remaining batter may be stored in fridge in tight fitting, sealed container for approx. 6 weeks.

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