Prep 30 mins
Cook 20 mins
I found this recipe in a diabetic cookbook. These muffins are a good source of fiber and delicious.
- 236.59 ml whole all-bran cereal (like All Bran)
- 236.59 ml boiling water
- 118.29 ml vegetable oil
- 59.14 ml packed brown sugar
- 59.14 ml honey
- 1 apple, grated
- 2 carrots, grated
- 2 eggs
- 473.18 ml low-fat buttermilk
- 591.47 ml whole wheat flour
- 12.32 ml baking soda
- 2.46 ml salt
- 354.88 ml oatmeal (regular or quick, not instant)
- 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.
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.
I really liked this recipe, have made them four times. They are great.
These are great muffins since they're so healthy for you. They're not very sweet so I do add a bit of butter and honey which makes them very, very good. I'll make these a lot simply because they're so healthy and yet very enjoyable.