Scrumptious Bran Muffins (adapted from The English Kitchen)
1 1/2 cups of All Bran cereal
1/2 cup boiling water
1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 1/4 tsp baking soda
1/2 tsp salt
4 Tb melted butter
1 large egg, beaten
1/2 cup brown sugar
3/4 cup buttermilk (or milk with a squeeze of lemon, left to stand for about 10 minutes)
1 tsp vanilla
1/4 cup molasses (or 2 Tb treacle plus 2 Tb golden syrup)
1 cup chopped, toasted nuts (I used pecans, you could do half walnuts, or any other nut you like, really!)
1/2 cup golden raisins
Preheat the oven to 450 degrees. Butter and/or line a 12-cup muffin tin and set aside. Spread nuts on a baking sheet and place in the oven to toast while the oven preheats.
In a large mixing bowl pour the bowling water over the bran. Stir in the melted butter and then set aside for a few minutes. Whisk together the spices, flour, salt, and baking soda in a medium bowl, and set aside. Stir the egg, sugar, vanilla, molasses and buttermilk into the bran mixture until smooth.
Add dry ingredients and fold into the batter along with the nuts and raisins until just combined. (the batter will seem a little thin, that's all right!) Fill the muffin tins/liners almost full and bake for 5 minutes at 450 degrees, then lower to 400 degrees and bake for 12-15 minutes. Remove from the oven. Let stand in the tins for about 5 minutes before tipping out. Serve warm with or without butter.