Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran. (this would be a good time to throw in some raisins and let them soften). in a separate bowl, blend sugar and butter. measure and combine flour, baking soda and salt. combine the moist bran with beaten eggs, the remaining 2 cups of bran, buttermilk, blended sugar-butter mixture, and flour, soda and salt mixture. stir until well blended. place in the refigerator for future use, or bake at once. when preparing to bake, preheat oven to 400 degrees f. stir batter well and spoon into prepared muffin tins. bake 15 minutes. keep remaining mixture in airtight container for 2-4 weeks.

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.