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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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After trying a couple of these muffins, I got the recipe from my friend Judy. It makes a large quantity but the mixture can be kept in the refrigerator for up to a month. That sure makes it easy to have fresh, warm, healthy muffins for brekkie or a snack! Timing doesn't include standing. Ingredients:
3 cups natural bran |
3 cups all-bran cereal or 3 cups 100% bran |
2/3 cup wheat germ |
3 cups boiling water |
2 cups brown sugar |
1 cup white sugar |
1 cup butter (softened) or 1 cup margarine (softened) |
1/2 cup molasses |
4 eggs |
4 cups buttermilk |
5 cups all-purpose flour |
3 tablespoons baking soda |
2 teaspoons salt |
1 1/2-2 cups raisins |
Directions:
1. Combine brans & wheat germ in a mixing bowl; stir in water & set aside.
2. Cream sugars with margarine in a very large mixing bowl; beat in molasses & eggs.
3. Combine buttermilk with remaining ingredients & add to sugar/egg mixture; stir until well blended.
4. Cover the bowl & allow to stand in the refrigerator for 24 hours.
5. Spoon into greased or lined muffin tins whenever you want a batch of fresh muffins - at this point, you can add fresh or frozen cranberries, blueberries, raspberries, pieces of banana or apple - use your imagination.
6. Bake in preheated 350F oven for 22 - 25 minutes.
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