This is a make-ahead batter that can be stored in the refrigerator for up to two weeks.

3 c. whole bran cereal
1 c. boiling water
2 eggs, lightly beaten
2 c. buttermilk
1 c. salad oil
1 c. raisins or other dried fruit
2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
2 1/2 c. all-purpose flour

In a large bowl, combine cereal with boiling water and stir thoroughly. Let cool, then stir in eggs, buttermilk, oil and fruit; blend well. In another large bowl, mix together baking soda, salt, sugar and flour; then stir in bran mixture. Cover tightly and store in refrigerator. Before using, stir batter to distribute fruit evenly.

To bake, place cup cake paper liners in 6 ounce custard cups. Spoon batter into desired number of cups, filling each half full. Place on a flat plate arranging them in a circle (or use turntable). Use table below for a guide to baking. Bake at 100%.

Muffins:
1
2
3
4
5
6
7
Time:
45 seconds to 1 minute
1 to 1 1/2 minutes
1 1/2 to 2 minutes
2 to 2 1/2 minutes
2 1/2 to 3 minutes
3 to 4 minutes
4 to 5 minutes

NOTE: Muffins should be removed from custard cups immediately and placed on rack, otherwise they will "sweat". Do not overbake or else you will have a rock. If the muffin tests done, but some moist spots are still on top, do not worry, these will dry out as muffins cool.