Refrigerator Bran Muffins |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I found this recipe in a diabetic cookbook. These muffins are a good source of fiber and delicious. Ingredients:
1 cup whole all-bran cereal (like all bran) |
1 cup boiling water |
1/2 cup vegetable oil |
1/4 cup packed brown sugar |
1/4 cup honey |
1 apple, grated |
2 carrots, grated |
2 eggs |
2 cups low-fat buttermilk |
2 1/2 cups whole wheat flour |
2 1/2 teaspoons baking soda |
1/2 teaspoon salt |
1 1/2 cups oatmeal (regular or quick, not instant) |
Directions:
1. In 2 or 3 quart container with a cover, stir together the bran cereal and boiling water.
2. Let stand for 10 minutes.
3. In another bowl, combine the oil, sugar, honey, apple, and carrots.
4. Beat the eggs into the mixture.
5. Mix in the buttermilk.
6. Combine the bran mixture and the oil mixture.
7. In another bowl, combine the flour, baking soda, salt, and oatmeal.
8. Slowly mix the dry ingredients into the bran mixture.
9. Cover and refrigerate several hours or overnight before baking.
10. These muffins can baked as needed at 400 degrees for 20-25 minutes.
11. The batter will keep in your refrigerator tightly covered for up to 4 weeks.
12. The batter may get a film over top of it, but I just stir them up and bake them.
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