Bran Muffins

Don't judge these by their name! In 2006, I assembled a family recipe book. My mother requested that I include this recipe in the book (page 209) because she loves it so much.

Refrigerator Bran Muffins
1 1/2 cups hot water
3 cups 100% bran cereal (All-Bran)
1 cup raisins
1 cup applesauce
2 eggs, beaten
1/2 cup honey
1 cup nonfat yogurt
1 cup buttermilk
2 1/2 cups whole wheat flour
2 tsp soda
3/4 tsp salt
Pre-heat oven to 400°F. Put bran cereal and raisins in a large bowl. Stir in the hot water to moisten the mixture. Let the cereal absorb the water for a couple of minutes. Add applesauce, eggs, honey, yogurt, and buttermilk and stir to combine. Combine flour, baking soda and salt, and stir into the cereal mixture just until blended. Fill muffin tins 2/3 to 3/4 full (you can either use cupcake liners or spray the pan to prevent sticking). Bake for 15-18 minutes.
The batter will keep in the refrigerator for about a month if you don't want to bake all the muffins at once. If you choose this option, don't re-stir the batter. Just take it out and fill your cupcake pan. I prefer to bake mine all at once and then freeze the muffins. Pop a frozen muffin into the microwave and heat it until it is as warm as you like it.
(77 calories per muffin)