Bran Muffins

These muffins are the only muffin I would say it's actually okay to use whole wheat flour instead of white flour, as the texture is already masked by the bran. They are very moist, and are best fresh out of the oven or heated in the microwave with a little butter melting on top.

Bran Muffins

-1 C butter (room temperature)
-1 C sugar
-1 tsp salt
-1 tsp vanilla
-2 eggs (room temperature)
-2 C wheat bran (NOT the cereal)
-1 C boiling water
-1 C boiled raisins
-1 1/2 C buttermilk
-2 C whole wheat flour
-1 tsp baking powder
-1 tsp baking soda

-mix the buttermilk with the bran and let set
-boil raisins with 1 1/2 to 2 C of water (I like to use 1 C of the boiled raisin water in the recipe instead of just plain boiled water to add some flavor)
-mix in the C of boiling water to the buttermilk/bran mixture and continue to let set
-in a separate mixing bowl, cream the butter, sugar, salt and vanilla until the mixture is light in color and fluffy in texture
-add eggs, thoroughly mixing in one at a time.
-sift together the flour with the baking powder and baking soda
-add the flour and bran mixture to the batter alternatively. Start with flour, mix just until combined, add bran/buttermilk, mix until just combined, flour, mix, bran, mix etc until everything is combined.
-fold in raisins
-drop batter into lined muffin tins.

Bake at 350 degrees F for 15- 20 minutes