1 cup All Bran cereal

1 cup hot, hot water

1 cup raisins

1 cup water

1/2 cup margarine (1 stick)

3/4 cup white sugar

2 eggs

1 teaspoon molasses

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons powdered buttermilk

Put All Bran cereal in a small bowl. Add hot water. Set aside to soak. Put raisins in a small saucepan, add 1 cup water. Bring to boil, turn off heat. Let cool. Cream together margarine and sugar. Beat in eggs one at a time. Add molasses and All Bran mixture. Sift together all the dry ingredients and stir them into the creamed mixture along with the cooled raisins in water. Mix only until batter forms. Fill paper cup-lined muffin tins 3/4 full. Bake at 350 degrees for 15-20 minutes or until toothpick tests done. Makes 2 dozen.

Bake a batch of these and freeze them. Then for a quick breakfast take out muffins as needed. Pop them in the microwave for a fresh-from-oven taste.

Bran muffins can be dry – the plumped raisins keep them moist.

Hint: Coat your teaspoon with vegetable oil before measuring molasses.

Beverly Medalen, Willow City, ND