•  Measuring Spoons
•  Measuring Cup
•  Microwave safe Loaf Pan with cover.
•  Wire Whip
•  Wooden Spoon or High Temp Rubber Spatula

•  3 cups bran 750 ml
•  1 cup boiling water 250 ml
•  1/2 cup vegetable oil 125 ml
•  1/2 cup molasses 125 ml
•  1/2 cup sugar 125 ml
•  2 eggs 2
•  2 cups buttermilk 500 ml
•  2.5 cups whole wheat flour 625 ml
•  1 tbsp baking soda 15 ml
•  1/2 tsp salt 2 ml
•  1.5 cups raisins, optional 375 ml

1.  Prepare batter the night before use.
2.  Put bran in a large bowl and cover with boiling water.
3.  In a separate bowl combine oil, molasses, sugar and eggs.
4.  Beat well. Add buttermilk to bran.
5.  Add remaining dry ingredients.
6.  Add liquid ingredients and stir until just combined.
7.  Cover tightly and refrigerate.
8.  Line or grease a 6-cup muffin pan.
9.  Fill cups to 2/3 full. Cook at P4 3 minutes and P7 2 minutes, or until cake tester comes out clean.
10.  For one muffin, cook at P4 45 - 55 seconds.
11.  Batter will keep refrigerated for two weeks, or frozen for two months.
12.  Makes: 2 dozen

1/2 the bran can be substituted with Quick Cooking Oats - then garnish the top of the muffins with a sprinkle of the oats for an identifying contrast.