Bran Muffins

These are my FAVOURITE breakfast muffins. Nothing to fancy, but they have a light texture compared to comparable muffins. Again, a recipe from my mom and she's been making them every since I remember. Breakfast just doesn't seem complete without them. They make lots, but freeze really well (and those of you who know my family, know how we like to freeze almost anything). Hope you'll give them a try (you can always divide in 1/3 to try first if you like).

Bran Muffins

A
3c natural bran
3c buttermilk (or plain yogurt or sour milk)

B
1c oil
3 eggs
1c brown sugar (can be dropped to 3/4c)
1c white sugar (can be dropped to 3/4c)
1t vanilla

C
3c flour (1/2 white and 1/2 whole wheat works well)
3t baking powder
3t baking soda
2t salt
1c raisins

Preheat oven to 350*F and prepare muffin tins.

Mix A. Set aside. Mix B in large bowl. In yet anther bowl, combine C. Add A to B mixture, then add C just until combined.  Divide among muffin tins and bake for 20-25 minutes. Best warm, just out of the oven. I'm drooling just thinking about it.