Combine 1 cup wheat bran and 1 cup boiling water. Stir and let steep.
In a separate bowl, cream sugar and butter.Beat eggs or measure egg substitute.Combine flour, soda and salt. Mix the 1 cup of steeped bran with remaining 2 cups of bran, the egg or substitute, flour mixture and buttermilk, margarine and sugar. Stir well. Store in refrigerator in a tightly covered plastic container. Batter will keep in refrigerator for 6 weeks.
NOTE: Chemical action will cause the batter to turn dark on top. No problem – just stir before using.To bake
Preheat oven to 400°F. Stir batter well and spoon into buttered muffin tins, filling 2/3 full. Bake 20-22 minutes and serve. You can make 2 muffins or enough to feed a large family!
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