February 22, 2012
Bran Muffins
Ingredients
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5 cups (1.25 L) all-purpose flour
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5½ cups (1.375 L) 100% bran cereal
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2 cups (500 ml) packed brown sugar
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1 cup (250 ml) chopped dates or raisins
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1 tbsp (15 ml) baking soda
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1 tbsp (15 ml) cinnamon
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4 cups (1 L) buttermilk or sour milk (see Notes)
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1 cup (250 ml) vegetable oil
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4 eggs
Equipment
Two 12-cup muffin tins, greased or paper-lined
Directions
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Preheat oven to375°F(190°C)
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In a large bowl, combine flour, cereal, brown sugar, dates, baking soda and cinnamon.
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In another large bowl, mix together buttermilk, oil and eggs. Stir into dry ingredients and mix until moistened.
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Spoon batter into muffin cups, generously filling to the top. Bake in preheated oven for 25 to 30 minutes or until golden brown. Cool in pans for 5 minutes; remove muffins. Cool on a wire rack.
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To freeze: When completely cool, wrap individually in plastic wrap, then overwrap with foil; seal, label and date. Freeze for up to 8 months.
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To serve: Thaw in refrigerator overnight. Or pack frozen in a lunch bag to defrost by noon.
Notes
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This batter can be prepared and stored for up to 2 weeks in the refrigerator. Pour batter into prepared muffin tins and bake as needed. Or you can bake the whole batch and keep extras in the freezer.
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Sour milk can be used instead of buttermilk. To prepare, combine 3 tbsp (45 ml) lemon juice or white vinegar with 4 cups (1 L) milk and let stand for 5 minutes.Nutrition Facts:
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Eating bran muffins for breakfast is a great way to get more fiber into your day. Wheat bran promotes regularity and a healthy digestive system.
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