Refrigerator Bran Muffins

I get raves with these, especially with the ginger. I more often make
half this amount at a time.

6 cup wheat bran (probably need to get at a natural foods
store--straight
bran, not bran cereal)
4.5 cup apple juice concentrate (the frozen stuff, thawed)
1 cup oil
4 eggs
5 cup whole wheat flour
5 tsp baking soda
1.5 tsp salt
3 cup raisins OR 2 cup chopped candied ginger

Pour 2 cup boiling water over 2 cup of the bran. Let sit to cool.
Mix together the wet ingredients, and add the cooled bran.
Whisk together the flour, baking soda, and salt.
Combine the wet and dry ingredients.
Fold in the remaining 4 cup bran and the raisins or candied ginger.

Store this mixture in the refrigerator, covered--it will keep for 2-3
weeks.
When ready to bake, preheat oven to 425F and grease muffin tins or line
with papers.
Gently spoon the batter into the tins, filling them pretty full. DON'T
STIR THE BATTER at any point after you've made it--most of the rising
will have happened in the wet batter, and stirring will deflate it.
Bake at 425F for about 10 minutes, then turn down to 400F and bake till
slightly brown and no longer squishy when you press lightly, about 20-25
minutes all together.

I don't know how well these freeze, but it's easy to bake them fresh
each morning. If you don't use all the cups in the muffin tin, add a
little water to the empty ones for more even cooking.


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