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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 50 |
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This is a recipe from cookbook by La Leche League called Whole Foods From The Whole Family. I love these muffins! The muffin batter keeps in the fridge for six weeks so you use it as you need it. Ingredients:
2 cups boiling water |
5 cups natural bran |
5 cups whole wheat flour |
5 teaspoons baking soda |
1 1/2 teaspoons salt |
2 teaspoons ground cinnamon or 2 teaspoons pumpkin pie spice |
1 cup wheat germ |
1 cup oil |
1 cup honey or 1 cup molasses or 1 cup brown sugar |
4 eggs, beaten |
4 cups buttermilk or 4 cups yogurt |
1 cup dates or 1 cup raisins or 1 cup chopped apple |
Directions:
1. Pour boiling water over 2 cups bran.
2. In another bowl, sift flour, soda, salt, and spice.
3. Add wheat germ and rest of bran; combine with wet bran.
4. Stir until moist; add oil, honey, eggs, buttermilk and optional fruit.
5. Pour into well-greased muffin tins.
6. Bake at 400 for 15-20 minutes.
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