Recipe for Moist Bran Muffins

These muffins start with a batter that can be prepared ahead and held in the refrigerator for up to a week, then scooped and baked as needed, so you can have fresh, warm muffins whenever you like (according to Whole Grain Baking Cookbook).

For 1 dozen muffins:

3/4 cup boiling water
1 1/4 cups bran cereal (not flakes)
3/4 cup raisins
3/4 cup packed light or dark brown sugar
1/4 cup vegetable oil
2 1/2 cups whole wheat flour, traditional or white whole wheat
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 large egg
3/4 cup buttermilk
1/2 cup orange juice

Pour boiling water over 3/4 cup of the bran cereal in a small mixing bowl. Add the raisins, brown sugar and oil. While the bran mixture cools, blend together the flour, baking soda, baking powder and salt in a large mixing bowl.

Beat the egg with the buttermilk and orange juice in a large measuring cup. Add this mixture to the dry ingredients. Stir in the remaining 1/2 cup bran cereal, then the bran-raisin mixture. Cover the bowl and refrigerate overnight.

The next day, preheat the oven to 375 degrees F. Lightly grease a muffin tin or line with papers coated with nonstick spray. Fill each cup two-thirds full. Bake the muffins until a cake tester (toothpick) inserted in the center comes out clean, 18 to 20 minutes. Remove from the oven and cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling or serve warm.