Hi Mike,
This is a great moist recipe for Bran Muffins
Preheat oven to 170 F.
1 1/2 cups all purpose flour
1/4 tsp salt
1 1/2 tsp baking soda
1 1/2 cups wheat bran
2 eggs
1 1/2 cups buttermilk
1/3 cup oil (not olive)
1/2 cup honey
1/2 cup raisins (optional)
Sift flour, salt and baking soda; add bran. Lightly beat eggs, buttermilk,
oil and honey. Add raisins and egg mixture to flour and combine quickly.
Spoon into greased muffins tins.
For moister raisins soak in liquid for 10 minutes, drain and add. Bake
muffins for about 25 minutes or until an inserted knife comes out clear.
From "A Potpourri of Memories," An Anecdotal Family History through
Recipes by Doreen Levy