Ingredients

1 1/4 cups whole-wheat flour
2 cups raisin bran cereal
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup water
1/2 cup firmly packed dark brown sugar
1/3 cup vegetable oil or melted butter
3 tablespoons dark molasses
1 large egg
1/4 cup Craisins
1/4 cup pecans or walnuts
1 large egg

Directions

In large bowl, combine flour, cereal, baking soda and salt. In a medium-size bowl, mix buttermilk, water, brown sugar, oil, molasses, and egg.

Add liquid ingredients to dry, stirring just to blend; batter will be lumpy. Stir in Craisins and pecans. Cover and refrigerate at 1 hour, or up to one week.

To bake, place a large paper cupcake liner in a 6-ounce custard cup, or in a silicone muffin pan. Fill about half-full with batter. Microwave one muffin on high for 50 to 60 seconds; cook 2 muffins for 1 minute 20 seconds to 2 minutes; and allow 3-4 minutes for a 6-muffin pan.

Rotate muffins if baking looks uneven. Muffins will be flat on top, and will look dry on top when done. When touched, it will feel moist but should spring back. Let stand about 1 minute before eating. Makes about 12 large muffins, eventually.