| 3/4 cup | Bran cereal (not flakes) |
| 1/4 cup | Boiling water |
| 2 tbsp | Olive oil or canola oil |
| 1 tbsp | Sugar |
| 1 | Egg |
| 1/2 cup | Buttermilk |
| 1 tbsp | Grated fresh ginger |
| 2 tbsp | Raisins or other chopped dried fruit |
| 1/2 cup | Unbleached flour |
| 1 tsp | Baking soda |
Pour boiling water over the bran cereal in a mixing bowl. Stir to mix and let stand 5 minutes. Add the oil, sugar, egg, buttermilk, grated ginger and raisins to the bran and mix well. In a small bowl, mix together the flour and baking soda. Stir into the bran mixture and mix well. The batter can be kept tightly covered in the refrigerator for about a week.
To bake, preheat the oven to 400 degrees. Lightly oil a muffin tin if you are making all 6 muffins or place a foil muffin cup in a custard cup if you are baking just one muffin. Don't stir the batter if it has been keeping in the refrigerator. Fill the muffin tin or muffin cups 2/3 full of batter. Bake the muffins for 12 - 14 minutes or until the top springs lightly back to the touch.