This is a great recipe becaue you can make just the number you want with leftover batter for days to come, My mom has been eating one bran muffin every day for years, so we always have batter on hand. Muffins come out moist and soft if timed properly. The batter also keeps a month or more in the 'fridge.

(If using powdered buttermilk, use 1/2 C Powder and add to flour, and 2 C Water, added to the 1 C already called for (total 3 C Water) I have only used real buttermilk a couple of times, as I won't drink what's leftover *S*)

Put cereals in large bowl. Boil the water and pour over cereals. Add dry ingredients and buttermilk (if using real Bmilk) and mix, then when it's cooled down a little, add the beaten egg and oil. Mix by hand - it will be stiff and a little lumpy. Put into air tight container and store in refrigerator.

To use: Fill paper muffin cup half full and sprinkle top with cinnamon.

of each cup, use double papers for each muffin or the bottom of your muffins will be too wet.

To Bake: On high setting - 100% power, 1-2 muffins - 1.75 minute 3-4 muffins - 2 minutes 5-6 muffins - 2.5 minutes

Muffins will look slightly underdone when you first remove them - gently press in the middle with your finger - if it's bouncy it's done, if it's hard, it's overdone- let sit a couple of minutes before eating.