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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is a large quantity recipe for keeping in the fridge, and my favorite bran muffin. Great for a quick and easy breakfast. Ingredients:
4 1/2 cups unbleached white flour |
2 1/2 cups wheat germ |
2 cups whole natural bran |
3/4 cup brown sugar |
1/2 cup white sugar |
5 teaspoons baking powder |
1 1/2 teaspoons salt |
4 cups buttermilk |
1/2 cup cooking oil |
4 eggs, lightly beaten |
Directions:
1. Use a large (3-4 qt.) bowl to mix dry ingredients.
2. Stir in buttermilk, oil and eggs, mix well.
3. May be stored up to 4 weeks in refrigerator, tightly covered.
4. To bake, fill greased muffin cups 2/3 full.
5. Bake at 400 degrees 12-15 minutes, until done.
6. Can be made, frozen and reheated in a microwave.
7. Add nuts, raisins, currants, chopped fresh apple etc.
8. each batch, or crumb toppings.
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