Six Weeks Refrigerator Bran Muffins
1 quart buttermilk (see notes below)
2 large eggs or 1/2 cup liquid egg substitute
7/8 cups applesauce
2 tablespoons canola oil
1 teaspoon vanilla
1 package (15-ounces) Bran Flakes
3 cups granulated sugar, or substitute Splenda
3 cups unbleached all-purpose flour
2 cups whole wheat flour
2 tablespoons wheat germ
1-1/2 teaspoons kosher salt
3 teaspoons baking soda
1-1/2 teaspoons cinnamon
1/2 to 1 teaspoon nutmeg
1 cup raisins, chopped dates, or dried cranberries
Combine the milk, eggs, oil (or applesauce and 2 tablespoons oil and vanilla) in a large mixing bowl; beat well. Add cereal and let it soak in the liquids until moistened. Meanwhile, in another bowl, combine the sugar (or sweetener), flour (or flours), salt, baking soda (and spices, if used). Add dry ingredients to cereal mixture, then stir just until everything is moistened (and fold in the dried fruit, if used). Line muffin pan cups with cupcake papers or grease pans well. Fill cups almost full; let sit 15 minutes before baking. Bake in a pre-heated 350° F. oven for about 20 minutes or until they test done. Repeat process, or put leftover batter in a covered container and refrigerate for up to 6 weeks. To make muffins from refrigerated batter, dip out the batter into greased muffin cups WITHOUT STIRRING; bake as directed above.
Notes: Over-mixing can cause tunneling [air holes] in muffins. To sour milk, add 1 teaspoon vinegar or lemon juice to each cup of milk. Let stand until it coagulates, then use to replace the buttermilk.
Pairs Well With
So good for you!