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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These baked muffins store in the fridge for month! In the rush of the morning, I love taking a muffin out of the fridge, heat it and run out the door. This recipe is for 24 but you can easily double it. Ingredients:
0.5 (15 ounce) box all-bran cereal, 7-8 ounces |
3/4 cup flour |
3/4 cup whole wheat flour |
2 1/2 teaspoons baking soda |
1 cup sugar |
2 cups buttermilk |
2 eggs |
1/2 cup molasses |
1 teaspoon vanilla |
1/2 cup butter, melted |
Directions:
1. Preheat oven to 400 degrees.
2. Spray cooking spray onto 2 muffin tins.
3. Mix the dry ingredients in a large bowl.
4. Measure the buttermilk into a 2 cup measuring cup, add eggs and beat with a fork.
5. Add vanilla and molasses to milk and mix.
6. Pour the wet onto the dry and mix well.
7. Pour the melted butter over it and mix again.
8. Fill muffin tins about 2/3 full.
9. Bake for 15 minutes.
10. Cool completely on a wire rack.
11. Store in a plastic bag in the fridge for a month.
12. Enjoy!
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