Bran Muffins - Make Ahead

"These Muffins are high fiber and good for you. A good light breakfast or snack. The Batter needs to sit in Fridge 24 HOURS before using. My sister-in-law gave me this recipe. -On occasion I have substituted Ezekiel bran cereal with raisins instead of plain bran and I used lemon curd instead of orange marmalade. I have also used coconut oil in place of the veg oil, this will solidify quickly but it still turned out yummy. If you don't have buttermilk just mix 1 cup milk, 1 tsp vinegar/ or lemon juice wait 5 min. and now its buttermilk. This batter will last 30 days in fridge in case you don't need bake this all at once. My 2 year loves it when I make mini muffins that fit in her hand."
 
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Ready In:
55mins
Ingredients:
14
Yields:
40 muffins
Serves:
36
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ingredients

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directions

  • In large bowl, combine cereal, raisins and chopped dates, pour in boiling water and stir until softened -- set aside.
  • In another Large bowl mix flour, baking soda and salt.make well in center and set aside.
  • In food processor combine 1 cup of the buttermilk, eggs and marmalade, puree until smooth.
  • Pour the buttermilk mixture into separate large bowl and add the remaining cup of buttermilk, applesauce, sugar, vegetable oil and vanilla. Beat until smooth.
  • Pour buttermilk mixture into well in flour mixture and stir just until blended, add reserve cereal mixture and stir just to combine.
  • Cover with plastic wrap and REFRIGERATE 24 HOURS before using.
  • Preheat oven to 375°F.
  • Spray muffin tins with nonstick spray. Silicone pans are great to use.
  • Spoon batter 2/3rds full.
  • Bake to golden brown and puffy 20- 25 minutes.
  • Let cool 2 minutes then remove muffins from pan.

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