Bran Muffins

One of the kids tackled these and they were a little drier than normal but still pretty good. I like to use the Pampered Chef scoops and make them pretty in the pan, but she didn't. Still healthy and very filling. These are about 150 calories each. I got this recipe from my Great Aunt Leola, only she left off part of it. So we made up the rest. Hope it is still 150 calories!

7 cups of Bran
2 1/2 cups Raisins
2 cups Boiling Water
1 cup softened Margarine
1 cup Honey
1 cup Molasses
4 eggs, beaten
1 qt. Buttermilk (None at home, fill with milk to just under the 4 cup line and finish off to the line with White Vinegar OR Lemon Juice, let set for 5 minutes and you will have perfect buttermilk.)
3 cups Whole Wheat Flour
2 Tbsp. Baking Soda


Place 4 cups of bran and raisins in a bowl; pour boiling water over it. Stir and set aside.
Put honey and molasses and margarine in a bowl and mix. Add buttermilk and remaining cups of bran.
Combine flour and baking soda. Add to Molasses and honey mixture. Stir in bran and raisin mixture. Fold in eggs and mix well. Scoop into muffin pan 2/3 full. Bake 400 degrees, 20 minutes. Batter can be covered and stored for 2 months in a refrigerator. Makes 4 dozen muffins.