Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
3cupsdry cereal
1cupboiling water
2eggs
2cupsbuttermilk
½cupcanola oil
1tspvanillasweet cereal
1cupdried fruit
2 ½tspsoda
½tspsalt
1cupsugar
2 ½cupsflour
Instructions
Put the cereal in a bowl and pour the boiling water over it. Stir and set aside to cool.
Beat the eggs together with the buttermilk, oil and vanilla (if using). Add this to the cereal along with the dried fruit and mix well.
In another bowl stir together the flour, salt, sugar and soda.
Stir the dry ingredients in to the cereal batter until just mix.
If you are not cooking the muffins right away put the batter in an airtight container and refrigerate overnight or up to two weeks.
To bake the muffins preheat the oven to 425 degrees and lightly grease a muffin tin. Bake on the center shelf for 15-18 minutes or until the muffins have risen and spring back when lightly touched.
Recipe Notes
I used raisins for the bran muffins and apricots for the fruity ones. You can substitute whatever dried fruit you like.