1. Pour boiling water over bran and allow to cool. 2. Cream oil and sugar then add eggs, beating in each one well. 3. Gradually add buttermilk. 4. Add the bran mixture, then stir in the flour and bicarb soda. 5. The muffin mix can be stored in the fridge for up to six weeks - the mixture will gradually start smelling sour but this is just the buttermilk and bicarb doing its thing. 6. Each time you want a batch of muffins, scoop out required quantity, add chopped fresh or dried fruit, nuts, chocolate and spices to taste, spoon into greased or papered muffin tins and cook at about 200C for 15 to 20 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
