Refrigerator bran muffins

I was completely sold after reading M's recipe for these muffins. But in my enthusiasm to make these I forgot one thing: I'm not a huge fan of the muffin. Muffin tops, yes; bottoms, not so much. The interior can sometimes get a bit stodgy for me... and I have issues with stodgy baked goods. But with a little swapping out of bakeware I was able to create a squat little muffin that was juuuust right. 

I'm currently soaking about 140 lbs of mixed dried fruit in a vat of rum and cherry brandy. (It's for the black cake. No, I'm serious.) Since I wanted to add some fruit to this muffin mixture, I couldn't resist dipping into that drunken cache for some of the smaller morsels...  

Refrigerator bran muffins
adapted from this recipe 

2 1/2 c flour (half all-purpose, half whole grain whole wheat)
2 1/2 c bran
1/2 c brown sugar
2 tbsp flax seed, ground in spice mill
2 1/2 tsp baking soda
1/2 tsp salt
ground cinnamon, ginger, cloves, and nutmeg to taste1/2 c grapeseed oil
1 c molasses
2 c (minus 2 tbsp) plain soy milk combined with 2 tbsp white vinegar (to sour the milk)
2 eggs
1 1/3 c soused dried fruit (mixture of raisins, currants, dried cherries, and mixed peel)

Combine wet ingredients in one bowl, and dry ingredients in another. Add dry to wet and stir well. Stir in the fruit. Store in a covered container in the refrigerator. This mixture keeps for a couple of months - but if it lasts that long, perhaps you don't like them very much?

To make the "muffins": Preheat over to 400. If you're baking regular muffins, scoop some of the dough into lined muffin pans; I used grandma's shallow wee meat pie pans (lubed with margarine). Bake for 20 minutes or until they pass the toothpick test.

These turned out to be absolutely delish! Next time I'll have to try M's heavily gingered version.