Instructions: Place water in a suitable microwave bowl. Heat until boiling (about 1 min).

Add bran & butter & stir until butter is melted & bran softened. Beat in sugar & egg. Blend in remaining ingredients. Spoon into double paper patty cases or paper lined muffin cups. The batter for this recipe may be kept in a covered bowl in the refrigerator for about 4 weeks. To cook, allow 30 seconds on high per muffin (dough at room temperature) or 45 seconds per muffin

(refrigerated dough).

Tested in a 600-700 watt oven, for 500 watt oven allow 15 seconds extra for every minute of cooking.

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