Well•Pict Strawberry Buttermilk Bran Muffins
3 cups wheat bran or crush bran cereal
1 cup boiling water
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cube (4 oz) unsalted butter
1 cup sugar
2 large eggs
2 cups buttermilk
1 clamshell Well•Pict strawberries, diced with 6-.?8 strawberries reserved for top of muffins
Spray standard muffin pan with cooking spray and line with paper muffin cups. Pour boiling water over bran cereal, mix, cool, and set aside. Sift dry ingredients in a separate bowl, set aside. In the bowl of an electric mixer, cream butter and sugar. Add eggs, one at a time, and mix thoroughly. Add buttermilk to cooled bran mixture, then add to the mixer.
Add the dry ingredients and mixed until everything is combined. Batter can be used immediately or refrigerated up to four days. Gently fold in diced strawberries right before baking. Spoon batter into prepared muffin pans and bake at 350 degrees for 25-30 minutes. Slice reserved strawberries in half, vertically, and place on top of muffins for decoration. Makes about 24 standard size muffins.