Overnight Buttermilk Bran Muffins

Adapted from King Arthur

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• 1/2 cup (113g) boiling water
• 1/2 cup (43g) bran cereal, (not flakes) I use King Arthur’s Oat Bran
• 1/3 cup (67g) vegetable oil
• 1 large egg
• 1/2 cup (99g) granulated sugar
• 1/4 cup (53g) brown sugar (I use 3 tablespoons (40g)
• 1 1/4 cups (283g) buttermilk
• 1 1/4 cups (150g) All Purpose Flour (1/2 cup can be whole wheat flour)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 3/4 cup (128g) raisins (I use frozen blueberries)

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1. In a small mixing bowl, pour the boiling water over the oat bran. When cooled, mix in the vegetable oil and egg.
2. Add the egg, sugar, and brown sugar.; mix well.
3. Stir in the buttermilk.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Fold in the blueberries.
6. When you’re ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.
7. Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.
8. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
9. Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.