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Prep Time: 1440 Minutes Cook Time: 20 Minutes |
Ready In: 1460 Minutes Servings: 36 |
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These are really good muffins. Although made and tested every conceivable way, the best and tastiest ones are when the batter is poured into muffin tins, and allowed to rest in the refrigerator for 24 hours. Sure you can bake them right away or even after 12 hours and they're still good, but resting the batter for 24 hours seems to make them rise higher than baking right away. No matter what, they are still much better than any store bought muffin and chock full of healthy ingredients. A beautiful, dense and filling muffin, they are perfect to prepare the evening before a brunch, so they can be served warm the next morning. Ingredients:
3 large eggs |
1 cup brown sugar |
3/4 cup molasses |
1/4 cup maple syrup |
1/2 teaspoon salt |
3 1/2 cups milk |
1 1/4 cups corn oil |
4 teaspoons baking powder |
4 teaspoons baking soda |
4 cups whole wheat flour |
4 cups natural bran |
1 cup raisins |
1 cup dates, pitted and finely chopped |
Directions:
1. Beat eggs. Add sugar, molasses, maple syrup, salt, milk, oil, baking powder and baking soda. Mix well.
2. Add flour and bran and blend thoroughly. Stir in raisins and dates.
3. Spoon mixture into greased, sprayed or buttered muffin tins to about 3/4 full.
4. Let mixture rest in tins for an optimal time of 24 hours.
5. Preheat oven to 400 F and bake 15 - 20 minutes.
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