Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix thoroughly and cover. let stand at least 6 hours before using. scoop batter into muffin tin wells and fill to about 2/3 full (usually an ice cream scoop is the right size). bake 12- 15 minutes at 375. batter will keep in fridge for 6 weeks. if you want to half this recipe. use 4 1/2 cups bran cereal and half of all other ingredients.

Target recipe: soak bran in boiling water set aside. mix all remaining ingredients in a large mixing bowl than add bran mixture to it mix till all incorporated . mixture must sit 24 hours in fridge before baking muffins this allows it to caramelize, this is an excellent make ahead recipe. bake at 350 till toothpick comes out clean. let cool on rack and enjoy. this mixture keeps in your fridge for up to 2 weeks and is excellent make your muffins as you need them and enjoy these nice moist fresh muffins.