(From “Red Velvet Cupcake Murder,” by Joanne Fluke, Pg. 165-170)

1 cup water

1 cup raisins

2 cups bran flakes

1 cup brown sugar

1/2 cup salted butter, softened

3 large eggs

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla extract

3 and 1/2 cups all-purpose flour

2 cups buttermilk or whipping cream

2 cups quick cooking oatmeal

2 cups bran flakes

 

Bring water to a boil.

Measure out a cup of raisins and 2 cups bran flakes into a medium-size mixing bowl. Pour boiling water over the bran flakes and raisins and stir, but keep those raisins in the bottom to absorb the water. Set aside to cool.

Beat brown sugar and butter together thoroughly in mixing bowl. Then add the eggs, one by one, beating after each addition. Mix in the baking soda, salt, cinnamon, and vanilla extract.

Add cooled bran flakes and raisin mixture to batter.

Alternate adding 1/3 of the flour or buttermilk, mixing between additions. Mix well.

Mix in the oatmeal and stir in the last 2 cups of dry bran flakes. Cover with plastic wrap. Refrigerate for at least 2 hours, overnight is fine.

Grease muffin tins and fill 3/4 (three-quarters) full with batter. Bake at 375 degrees F. for 20 minutes. Cool your muffins in the muffin pan for at least 20 minutes. Remove from pan and allow to cool completely on a wire rack.