How to make it

  • Pour boiling water over the bran cereal in a mixing bowl.
  • Stir to mix and let stand 5 minutes.
  • Add the oil, sugar, egg, buttermilk, grated ginger and raisins to the bran and mix well.
  • In a small bowl, mix together the flour and baking soda.
  • Stir into the bran mixture and mix well.
  • The batter can be kept tightly covered in the refrigerator for about a week.
  • To bake, preheat the oven to 400 degrees.
  • Lightly oil a muffin tin if you are making all 6 muffins or place a foil muffin cup in a custard cup if you are baking just one muffin.
  • Don't stir the batter if it has been keeping in the refrigerator.
  • Fill the muffin tin or muffin cups 2/3 full of batter.
  • Bake the muffins for 12 - 14 minutes or until the top springs lightly back to the touch.

Reviews & Comments 1

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    " It was excellent "
    spinach1948 ate it and said...
    This is a great combination of ginger and bran muffins.
    Hi 5.
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