Instructions: Prehear oven to 375F, prepare pans. Combine bran & buttermilk; stand 5 mins to soften. Stir in eggs, undrained pineapple & melted butter. In another bowl combine flour, brown sugar, salt, baking soda & nuts. Add to bran mixture all at once. Stir until combined. Spoon into pans, making only the amount you need today. Bake for 25 mins. Refrigerate remaining batter, tightly covered, up to 3 weeks.

Makes about 24 muffins.

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