Moist Bran Muffins

Moist Bran Muffins

Add boiling hot water to bran flakes and allow them to soften.

In a large mixing bowl, whisk together the sugar, eggs, and oil.

Add the buttermilk and whisk it in carefully.

Add the softened bran flakes and water and mix carefully again.

Fold in the whisked dry ingredients until fully combined and moistened (there may still be a few lumps).

Fold in the All-Bran cereal until evenly distributed through the batter. Cover tightly and refrigerate overnight (minimum), but 24-48 hours is best.

Scoop the batter using a spoon or large cookie/ice cream scoop. Note how thick it is.

Fill the muffin cups to the top of the well, then bake as is, or add coarse sugar or rolled oats.