Refrigerator Bran Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup whole bran cereal or 1/2 cup toasted wheat bran
• 2 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 beaten egg
• 1 cup milk
• 1/2 cup packed brown sugar
• 1/4 cup cooking oil
• 1 teaspoon finely shredded lemon peel or orange peel
• 1/3 cup chopped nuts

Instructions

1. In a bowl stir together flour, whole bran cereal or toasted wheat bran, baking powder, cinnamon, salt, and nutmeg. Make a well in the center.
2. In another bowl stir together egg, milk, sugar, oil, and lemon peel. Add egg mixture all at once to flour mixture. Stir just till moistened (batter will be lumpy). Fold in nuts. Store in a covered container in the refrigerator up to 7 days.
3. To bake, gently stir batter. Grease desired number of muffin cups or line with paper bake cups; fill cups 2/3 full. Bake in a 400° oven for 15 to 20 minutes or till golden. Remove from pans; serve warm.
4. Microwave directions: Prepare batter as above. Line one or two 6-ounce custard cups with paper bake cups. Spoon 2 slightly rounded tablespoons of batter into each cup. For one muffin, micro-cook, uncovered, on 100% power (high) for 30 to 60 seconds or till done. (Scratch the slightly wet surface with a wooden toothpick. The muffin should be cooked underneath.) For two muffins, cook on high for 1 to 1 1/2 minutes or till done. Remove from cups and let stand on a wire rack for 5 minutes.
5. Apple-and-Raisin Refrigerator Bran Muffins: Prepare as above, except combine 1/2 cup snipped dried apple and 1/4 cup raisins in a small bowl; pour enough boiling water over fruit to cover. Let stand 5 minutes; drain well. Fold mixture into batter with nuts. Makes 14 to 16.