Refrigerator Bran Muffins

A true story about bran: The old timers here in Summerland are obvsly taking care of themselves in the ole fibre dept., as there is always a TON of bran, well stocked, at Nesters. Last year, when I wanted to purchase some bran (for muffins, natch) and, um, they didn't have any on the shelf - I was shocked Mr. Williams! It turned out the supplier had majorly screwed up, so I, along with all the other 'braniacs', had to wait a few days for the stock to replenish. This is the shock and awe that is Summerland.

Anyhow, this is different from my usual recipe (which I thought I had misplaced, but later found, but by then it was too late) - this is so much tastier! I don't enjoy baking, its messy and precise - but if I only have to whip this together every few weeks, its totally worth it. These are reminiscent of gingerbread - rich, dense, moist, and although there was no ginger in the original recipe, I've remedied that this, my second time around, and you'd never know there was so much bran involved. I also added a dash of cloves and cinnamon for extra spice. Love them - so easy! (This is the recipe, halved)

2 1/2 c. sifted flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 1/2 c. bran
1/2 c. brown sugar
1/2 c. grapeseed oil
1 c. molasses
2 c. buttermilk
2 eggs
1 1/2 tbsp. grated fresh ginger
ground cloves and cinnamon to taste

Combine wet ingredients, stir well.  In separate bowl, combine dry ingredients, then add to above, again, stirring well. Store in covered container in refrigerator (fills an ice cream bucket about half way). Keeps for at least 2 months and improves in flavor. Spoon into lined muffin pans. Bake at 400 for 20 mins.