1 c. water
3 c. Bran cereal with raisins
1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
2 1/2 c. all-purpose flour
2 tsp. baking soda
2 c. buttermilk

Line a microwave cupcake pan with paper liners.

In a large bowl measure water and cook on High for 2-3 minutes until boiling. Add Bran cereal. Stir until cereal is moistened. Add butter and let stand 5 to 6 minutes until cereal is well softened.

With a wire whisk stir in eggs and sugar until well mixed. Then blend in flour, baking soda and buttermilk.

Spoon batter into desired number of paper-lined cups, filling each half full. Remaining batter may be stored in refrigerator for up to 6 weeks!

To cook 6 muffins: Place cupcake pan in microwave and cook at High for 2-3 minutes. Muffins will be flat - they do not "peak". Let stand 5 minutes. To do 2 muffins, cook at High for 1 minute; 4 muffins, cook 1 1/2 to 2 minutes. There's enough batter for 42 muffins. Each containing only 65 calories.