Recipe by luminajd
I found this recipe in a diabetic cookbook. These muffins are a good source of fiber and delicious.
Top Review by jig
I have made a comment about this recipe in the past but I cannot tell you enough how great this is. I do add raisins for a little extra sweetness but the recipe is great with or without them. I have left the batter in the fridge for over a week and the muffins turned out as good if not better than those bake the same day as made. A truly great recipe.
- 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 See How It's Made
- In 2 or 3 quart container with a cover, stir together the bran cereal and boiling water.
- Let stand for 10 minutes.
- In another bowl, combine the oil, sugar, honey, apple, and carrots.
- Beat the eggs into the mixture.
- Mix in the buttermilk.
- Combine the bran mixture and the oil mixture.
- In another bowl, combine the flour, baking soda, salt, and oatmeal.
- Slowly mix the dry ingredients into the bran mixture.
- Cover and refrigerate several hours or overnight before baking.
- These muffins can baked as needed at 400 degrees for 20-25 minutes.
- The batter will keep in your refrigerator tightly covered for up to 4 weeks.
- The batter may get a film over top of it, but I just stir them up and bake them.