Ask and thou shalt receive!
Sounds like I'm not the only one that could use a pipe cleaning. So, in the interest of releasing the old (literally!) and allowing in the fresh and new, here's the Bran Muffins recipe complements of The Tassajara Bread Book (posted about earlier).
Bran Muffins by Ed Brown
1 1/2 cups unprocessed wheat bran
1/2 cup boiling water
1 1/4 cups unbleached white or whole wheat flour (I used whole wheat pastry flour)
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/4 cup butter (I used ghee)
1/4 cup sugar
1/4 cup molasses (I used blackstrap molasses--gotta love that iron)
1 cup buttermilk
3/4 cup raisins (I omitted this because my partner is not fond of them; I know, I know. I should check on these things before becoming involved with someone.)
[Makes 12 medium-to-large branny muffins. Preheat oven to 400 degrees Fahrenheit.]
Combine 1/2 cup of the bran with the boiling water and let it steep.
Combine the remaining bran with the rest of the dry ingredients.
In a separate bowl cream the butter and sugar, then blend in the molasses and eggs.
Mix the steeped bran in with the buttermilk.
Add the dry ingredients to the butter--sugar mixture alternately with the buttermilk, beginning and ending with flour and mixing briefly after each addition.
Let the batter stand in the refrigerator for 12 hours. Spoon into greased muffin tins and bake in a 400 degree oven for 18-25 minutes.
The batter will keep refrigerated up to 3 weeks.
Notice that the batter sits for 12 hours or more before you bake it. If you're like me and quickly skim (if at all) the directions, you may miss this--thus, I've bolded it. I've planned entire meals around a main dish that as I'm cooking I realize--oops, skimmed this one too fast and it'll take hours longer than I thought. Not fun.
With that said, try these out, they just might be worth the wait.