Bran Muffins

(Healthy and filling and my kids even ate them.)
You can double this recipe and store half of the batter in the
fridge for up to two weeks.

Stir together in large mixing bowl 1 cup wheat brand and 1 cup
boiling water. Let stand for 10 minutes to allow the bran to
absorb the water.

Meanwhile, stir together in a bowl:
2 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp soda

When the bran mixture has cooled, stir in 1/2 cup vegetable oil, 1
cup brown sugar and 1 cup buttermilk. Whisk in 2 large eggs. Stir
in 1 cup raisins or dried cranberries and 1 Tbsp. orange zest
(optional).

Add flour mixture and stir until dry ingredients are moistened. It
will be thick. Do not overstir.

Mash a very ripe banana and gently fold it into the batter if you
wish. The optional banana adds a nice texture and taste to the
muffins.
Scoop batter into muffin cups. Bake 15-18 minutes or until lightly
browned and a toothpick inserted into a muffin comes out clean.