A fairly easy, but delicious recipe.
1 1/2 cups all-bran cereal
1 1/2 cups buttermilk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup molasses
1/4 cup melted butter
2 cups blueberries, fresh or frozen
How to do it:
Preheat the oven to 375 F (190.5 C). Lubricate a of couple of muffin tins (this made about 18 muffins). I used a baker’s spray that had flour in it. Or, you can use paper liners, but I would call those cupcakes.
Mix the bran cereal and buttermilk in a bowl and let them sit for about 10 minutes.
In another bowl, mix the dry ingredients in section 2.
When the cereal has softened for the 10 minutes or so, add in the ingredients in section 3; mix well. Then add the dry stuff and the blueberries. Just mix until blended; the batter will be stiff. Fill the tins to the top, they rise just a bit. Bake for 25 minutes or so, until the tops are firm. Get them out of the tins as soon as they come out of the oven, to prevent soggy muffins.
You can eat them right away or wait until they cool. Great as a breakfast carb.