HONEY BRAN MUFFINS

This batter can be kept in the refrigerator for a week or so and used as needed. If you're baking for one or two people, this allows for hot-out-of-the-oven muffins whenever you want them.  Or if you're expecting a larger than normal crowd for breakfast, you can make this batter in advance (recipe can be doubled).

1. Combine and let stand while assembling remaining ingredients:

1 cup of boiling water

1 cup bran

2. In a large bowl, whisk:

½ cup olive oil

¾ cup honey

2 eggs (or equivalent in egg whites)

2 cups rice milk

2 Tbsp lemon juice

2 cups wheat bran

3. Sift together and add to batter:

2½ cups whole wheat pastry flour

2½ tsp baking soda

½ tsp salt

2 tsp cinnamon

4. Stir in:

Wet bran

1 cup raisins

5. When ready to bake muffins, preheat oven to 400 degrees. Spray muffin tins with olive oil cooking spray. Fill muffin tins almost to the top with batter. Bake 20 minutes. Makes 12-15 muffins, depending on size of muffin tins.

NOTE: This is a family recipe we've had around for quite some time. After adapting it with healthier oil, flour, and sweetener, I noticed the batter thickens up the longer it's kept. To offset, you may need to stir in an additional tablespoon or so of rice milk at time of baking.