Six Week Muffins
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.
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READY IN: 35mins
YIELD: 50 muffins
UNITS: US
INGREDIENTS
Nutrition- 2cups boiling water
- 5cups natural bran
- 5cups whole wheat flour
- 5teaspoons baking soda
- 1 1⁄2teaspoons salt
- 2
- 1cup wheat germ
- 1cup oil
- 1
- 4
- 4
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DIRECTIONS
- Pour boiling water over 2 cups bran.
- In another bowl, sift flour, soda, salt, and spice.
- Add wheat germ and rest of bran; combine with wet bran.
- Stir until moist; add oil, honey, eggs, buttermilk and optional fruit.
- Pour into well-greased muffin tins.
- Bake at 400 for 15-20 minutes.
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