Ingredients
-
3
-
3
-
2/3
-
3
-
2
-
1
-
1
-
1/2
-
4
-
4
-
5
-
3
-
2
-
1 1/2 - 2
-
Directions
Healthy Bran Muffins, After trying a couple of these muffins, I got the recipe from my friend Judy It makes a large quantity but the mixture can be kept in the refrigerator for up to a month That sure makes it easy to have fresh, warm, healthy muffins for brekkie or a snack! Timing doesn’t include standing , I’m cooking a breakfast for my 10 y o son’s class on Friday, and I panicked just now when I almost didn’t find this recipe This recipe is that good I keep plain batter in the fridge and decide which extras to add in each time I bake a few I make banana nut, carrot cake, blueberry, cranberry walnut, date/raisin/nut etc Peach cobbler is going to be my new summer flavor I kept a fresh bowl of batter on hand throughout most of this fall/winter, and my family frequently requested them for breakfast I’m making them tonight with Greek honey in place of the molasses I can’t wait to taste them!
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Steps
|
1
Done
|
Combine Brans & Wheat Germ in a Mixing Bowl; Stir in Water & Set Aside. |
|
2
Done
|
Cream Sugars With Margarine in a Very Large Mixing Bowl; Beat in Molasses & Eggs. |
|
3
Done
|
Combine Buttermilk With Remaining Ingredients & Add to Sugar/Egg Mixture; Stir Until Well Blended. |
|
4
Done
|
Cover the Bowl & Allow to Stand in the Refrigerator For 24 Hours. |
|
5
Done
|
Spoon Into Greased or Lined Muffin Tins Whenever You Want a Batch of Fresh Muffins - at This Point, You Can Add Fresh or Frozen Cranberries, Blueberries, Raspberries, Pieces of Banana or Apple - Use Your Imagination. |
|
6
Done
|
Bake in Preheated 350f Oven For 22 - 25 Minutes. |
