Always Ready Bran Muffins
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Yields: 24 regular-sized muffins or 12 extra-large muffins

Preheat oven to 400 degrees Fahrenheit.

In large bowl, combine and set aside for approx. 10 minutes:
3 c. wheat bran cereal
1 pint buttermilk
1 T. vanilla
1-1/2 t. rum flavor

In large mixing bowl, combine thoroughly:
3/4 c. unsweetened applesauce
3/4 c. brown sugar, packed
2 eggs

Add to egg/sugar mixture and combine thoroughly:
1-1/2 c. all-purpose flour
1 c. whole-wheat flour
2-1/2 t. baking soda
1/2 t. salt
1-1/2 t. ground fenugreek (optional)

Add bran mixture to flour mixture

Fold in:
2 c. raisins

Fill muffin cups approximately 2/3 full and bake 18-20 minutes or until
muffins test done.

Batter may be stored in airtight container in refrigerator for up to 
6 weeks if desired.