Six Week Muffins

Submitted by AngAustinBrody

"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."

 

• Ready In: 35mins
• Ingredients: 12
• Yields: 50 muffins

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 1 cup molasses or 1 cup brown sugar
• 4 eggs, beaten
• 4 cups buttermilk or 4 cups yogurt
• 1 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.

Reviews

[Janet R.]

Thank you for sharing this. I discarded my LLL cookbook some time ago, and this is the one recipe I didn't make a copy of..