Ingredients
1
egg
1/4
cup sugar
1
cup buttermilk*
1/3
cup vegetable oil
1/4
cup molasses
1 1/2
cups bran cereal shreds (do not use bran flakes)
1
cup all-purpose flour
1 1/2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon ground ginger
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
1/4
teaspoon ground cloves
2
tablespoons sugar
Preparation
In medium bowl, lightly beat egg. Add 1/4 cup sugar, the buttermilk, oil and molasses; beat well with wire whisk. Stir in cereal. Let stand 10 minutes.
In small bowl, mix all remaining muffin ingredients. Add to bran mixture; mix well. Bake immediately, or cover and refrigerate 8 hours or overnight.
Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Divide batter evenly among muffin cups. Sprinkle each with 1/2 teaspoon sugar.
Bake 20 to 25 minutes or until tops spring back when touched lightly. Remove from pan. Serve warm or cool.
