This recipe is from Ryan's aunt Glady from Isanti, MN in 1998
Source: Aunt Glady
Ingredients:
2 C hot water
2 C bran buds
2 C sugar
1 C oil
4 eggs
1 quart buttermilk (or, 4 Tbsp Vinegar and enough milk to fill to 1 quart line)
5 tsp baking soda
1-2 tsp salt (optional)
4 C bran flakes
5 C flour
Directions:
Let bran buds soak in hot water while mixing wet ingredients
Preheat oven to 350 deg
Mix sugar, oil, eggs, and buttermilk. Add in bran mixture after it has absorbed all of the hot water
Scoop into muffin pan and bake for 25 minutes (ice cream scoop makes the perfect portions)
Store extra batter in a large food safe container (this recipe makes several batches). Batter keeps in the fridge for up to 6 weeks
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