Healthy Bran Muffins

Left over muffin batter keeps well in the refrigerator
in a sealed jar or container for up to one week.
This healthy bran muffin recipe is a moist bran muffin recipe,
this recipe hasn't changed in over fifty years and is still
by far the best bran muffin recipe I have ever tried.

Ingredients:
3 cups bran or All Bran cereal (not flakes)
1 cup boiling water
1 pint milk
3-4 tablespoons white vinegar
1 1/4 cup brown sugar, firmly packed
2 fresh eggs
2 1/2 cups flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 cup butter

Directions:
Preheat oven to 375 degrees F.
Lightly grease muffin pans with organic olive oil.
Pour boiling water over bran in a small bowl and set aside.
In a separate small bowl, pour white vinegar over milk.
Milk should start to curdle.
In a large bowl sift together flour,
baking soda, salt and baking powder. Set aside.
Cream together butter, sugar,
vanilla and eggs until smooth and fluffy.
Mix milk mixture with bran mixture.
Alternating between flour mixture,
bran mixture and butter/ egg mixture combine
all three ending with the bran mixture.
Do not over mix - the batter should be lumpy and thick.
Spoon mixture into large greased muffin pans
and bake at 375 degrees F. for 15 minutes or until done.
Remaining mixture can be refrigerated up to one week.