I am not much for cooking breakfast, so I’m on the lookout for foods that can be made ahead, frozen, and reheated. Usually, I make them on a day when I’m in no rush for breakfast, and then I can have hot breakfast in two minutes for three or four more days. The bran muffins hit that sweet spot of tasting good and being healthy. This recipe came from here but has been changed a bit.
1 1/2 cups wheat bran 1 cup buttermilk 3 tablespoons vegetable oil 1 egg 1/3 cup brown sugar 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup raisins
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups.
Mix together wheat bran and buttermilk. Let stand for 10 minutes.
Beat egg. Add oil, sugar and vanilla. Add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and scoop batter into prepared muffin tins.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.