Big Batch Bran Muffins

READY IN: 24hrs 30mins
SERVES: 45
YIELD: 45 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, combine bran, flaxseed, buttermilk, sour cream, oil, syrup, extracts and spices. Cover and let sit overnight in the fridge.
  • Stir in the sugars and salt until well blended.
  • Gently mix in the flours and baking soda, then fold in the dried fruit and granola (if using).
  • Use immediately or portion into lined muffin cups (fill ¾ of the way full), top as desired and freeze up to 6 months. (You can also store the batter, covered, in the fridge up to 1 month).
  • Heat oven to 375°F.
  • Bake for 30 minutes (fresh) or 35-40 minutes (frozen).
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