Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the first 2 ingredients. then add the eggs and buttermilk. mix in the brans and the dry ingredients. pour enough boiling water over wheat bran, set aside. store 24 hours before using. bake at 400 for 25-30 minutes. store in fridge up to 6 weeks. i bake a fresh batch in the morning, the rest of the batch is stored in the fridge for the next time.

Target recipe: in small bowl, combine cereal and buttermilk. in medium bowl, beat egg until frothy and stir in oil and cereal mixture. in large bowl, combine remaining ingredients. make a well in centre and pour batter into well. stir to moisten. batter will be lumpy. fill greased muffin cups > full. bake at 400 degrees for 20 to 25 minutes. tip: nice when served warm, but let stand 5 minutes first.