Title: Bran Muffins-in-waiting
 Categories: Muffins, Breads, Breakfast
      Yield: 6 servings
 
      1 c  Warm water
  2 1/2 c  Unbleached all-purpose flour
    1/2 c  Butter/margarine, room temp.
      2 ea Large eggs
  3 1/2 c  Wheat/oat bran cereal
  2 1/2 t  Baking soda
  1 1/2 c  Granulated sugar
      2 c  Butter/sour milk.
 
  Mix water with 1 cup cereal. Sift flour with baking soda. In a large
  bowl, beat butter until creamy.  Add sugar 1/2 cup at a time, beating
  after each addition. Blend in eggs, one at a time, beating well after
  each addition. Scrape sides of bowl often. Stir in flour mixture 1/2
  cup at a time, alternating with butter/sour milk, added 1/2 cup at a
  time also. Stir in soaked bran and the remaining bran cereal. Cover
  and store in refrigerator at least 6 hours before baking. To bake
  muffins, heat oven to 400 degrees F.  Grease 2 1/2-inch Muffin Cups.
  Stir batter gently. Fill each muffin cup with about 1/4 c batter.
  Bake about 20 minutes, or until nicely browned. Remove from pan and
  serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch
  muffins.