Six-Week Bran MuffinsSubmitted by: SISBECKI
IntroductionUse this batter to make soft, delicious bran muffins now, then store the remainder of the batter in the fridge to be able to make more hot, fresh muffins at a moment's notice. Batter keeps for 6 weeks in fridge. Use this batter to make soft, delicious bran muffins now, then store the remainder of the batter in the fridge to be able to make more hot, fresh muffins at a moment's notice. Batter keeps for 6 weeks in fridge.
2 C. Kellogg's All-Bran cereal
2 C. boiling water
1 C. canola oil
4 C. Kellogg's All-Bran cereal
2 C. granulated white sugar
4 large eggs, beaten
1 quart lowfat buttermilk
5 C. all-purpose white flour
5 teaspoon baking soda
1 teaspoon salt
Preheat your oven to 400 F.
Pour the boiling water over 2 C. cereal in a large bowl and allow to sit for several minutes. Add the oil and mix in until incorporated.
Add the next four ingredients (4 C. cereal, sugar, eggs and buttermilk) to the bowl and mix in thouroughly with a wooden spoon or rubber spatula.
In a separate bowl, combine the last three ingredients (flour, baking soda and salt) with a wire whisk. Add this combination to the first bowl and combine with wooden spoon or spatula just until there are no more streaks of flour.
Use a spring-loaded ice cream scoop or large serving spoon to fill greased muffin tins. You want the batter to be slightly mounded and almost filling each cup.
Bake at 400 F for about 20 minutes. Allow to cool in tins about 5 minutes, then remove to finish cooling on a wire cooling rack.
Cover and store unused batter in refrigerator to use as needed. Label container with a six-weeks-from-now expiration date. Enjoy your increased fiber!
Number of Servings: 60
Recipe submitted by SparkPeople user SISBECKI.