Bran Currant Muffins

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These are moist and flavorful, just pleasantly sweet. the recipe makes quite a lot of muffins, but the batter will keep in the fridge for up to 6 weeks. from the back of a box of sun-maid zante currants. i'm sure raisins or other dried fruits would work as well, but the currants are delightful.

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Steps

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Place bran cereal in a large mixing bowl.

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Pour in buttermilk , water and oil - stir well and let sit for a few minutes for the bran to soften.

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Mix in eggs and brown sugar.

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Add dry ingredients all at once , stir in just enough to combine.

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Fold in currants.

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This will make about 30 muffins , so grease as many muffin tins as you need and fill the cups 2 / 3 full.

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Bake at 375 for about 17-20 minutes.

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Store remaining batter in a tightly-covered container in the refrigerator for up to 6 weeks.

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Ingredients

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all-bran cereal, buttermilk, water, vegetable oil, eggs, brown sugar, flour, baking powder, salt, baking soda, dried currants