1 egg
1 c. buttermilk
1 1/4 c. all-purpose flour
3/4 c. sugar
1 1/4 tsp. baking soda
1/2 tsp. salt
1/4 c. oil
1 c. bran cereal with raisins

1. In large bowl, beat egg and buttermilk. Add flour, sugar, baking soda and salt. Mix. Add oil and cereal, mix. Allow batter to stand, covered, in refrigerator overnight.

2. Spoon batter into 6 paper-lined microproof muffins pan or custard cups. Cook, uncovered, on high for 3 1/2 to 4 1/2 minutes.