4 1/2 cups raw unprocessed bran, divided, 3 cups low fat buttermilk, 2 teaspoons Sweet ‘N Low zero calorie sweetener, 2 large eggs, 1/3 cup honey, 1/2 cup oil, 1/4 teaspoon salt, 1 tablespoon plus 1 1/2 teaspoons baking soda, 1 1/2 cups whole-wheat flour, 1 3/4 cups all-purpose flour, 1 1/2 cups boiling water, 3/4 cups raisins (optional)
Preparation
In large bowl, stir together 1 1/2 cups bran and boiling water; set aside. In another large bowl, stir together remaining 3 cups bran, all-purpose and whole-wheat flours, baking soda, and salt. In blender or food processor, blend oil, honey, eggs, and Sweet ‘N Low until well mixed. Stir into bran-water mixture. Add buttermilk, raisins and flour mixture, stirring just until blended. Line microwave-safe muffin or custard cups with paper liners. Fill cups about two thirds full. For 6 muffins, bake on high power 2 1/2 to 3 minutes. Muffins are done when they pull away slightly from the sides. Do not overcook or they will toughen. Cover and refrigerate remaining batter to use as needed. Stir before filling cups. Cooking time may be slightly longer when batter is chilled. Batter keeps 2 weeks.
