Buttermilk Bran Muffins

Place All-Bran cereal, buttermilk, and 1/2 cup of milk in a bowl. Let the cereal soak for about 10 minutes, until thoroughly soggy. The consistency we’re going for is thick pudding; if it seems too thick, add a bit more of the reserved milk. (I used almond milk, which was a bit gloppy, and ended up needing to use some Silk coffee creamer to thin it out a little.)

Preheat oven to 375 degrees.

In a large bowl, mix together flour, salt, baking powder, baking soda, ginger, and sugars.

Beat egg in a separate bowl. (I use my glass measuring cup.) Add oil, molasses, and vanilla, and mix together.

Add egg mixture and bran mixture to the dry ingredients.
Mix together in as few gentle strokes as possible.

Spoon into a greased muffin pan and bake for 20 minutes.

Allow muffins to cool a bit to firm up. Being moist makes them a little fragile when they’re still hot from the oven.