The bran muffins were a big hit with the book club guests this weekend. This is from the back of the Rogers 100% Natural Wheat Bran package:
1 1/2 cups wheat bran, 1 cup buttermilk, 1/3 cup vegetable oil, 1 egg, 2/3 cup brown sugar, 1/2 teaspoon vanilla, 1 cup all purpose flour, 1 teaspoon each baking soda and powder, 1/2 teaspoon salt, 1/2 cup raisins. Mix the bran and buttermilk and let stand for 10 minutes or overnight. Add the wet ingredients and raisins and mix well. Add the dry stuff and stir very little just until blended - some streaks of flour are fine. Spoon into 12 muffin cups (I use silicone so I do not need to grease) and bake at 375 for 15 to 20 minutes - less is better as then they are moist and tender. Just pat the top of a muffin with a finger and if it springs back, they are done.