Refrigerator Bran Muffins Recipe
Ingredients
| 1 cup bud-type bran cereal | ||
| Boiling water | 1 Cup (16 tbs) | |
| 3/4 cup acceptable margarine, room temperature | ||
| Sugar | 1 Cup (16 tbs) | |
| 2 cups low-fat buttermilk | ||
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Baking soda | 2 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| 1/2 cup raisins or chopped prunes | ||
| 2 cups extra-fiber bran cereal | ||
Directions
Preheat oven to 400° F.
Line 30 muffin cups with paper cupcake liners.
In a small bowl, combine bran buds and water.
Mix well and set aside.
In a large mixing bowl, cream margarine and sugar.
Add buttermilk and mix until well blended.
In another bowl, sift flour, soda, cinnamon and nutmeg together.
Make a well in the dry ingredients and add bran mixture and milk mixture.
Stir just to blend.
Add raisins and extra-fiber bran and mix gently.
Spoon batter into muffin cups and bake 18 to 20 minutes.
Remove pan from oven.
Let cool 5 minutes, then remove muffins to wire cooling rack.
Serve warm or cool completely, cover and store in refrigerator or freezer for later use.
Line 30 muffin cups with paper cupcake liners.
In a small bowl, combine bran buds and water.
Mix well and set aside.
In a large mixing bowl, cream margarine and sugar.
Add buttermilk and mix until well blended.
In another bowl, sift flour, soda, cinnamon and nutmeg together.
Make a well in the dry ingredients and add bran mixture and milk mixture.
Stir just to blend.
Add raisins and extra-fiber bran and mix gently.
Spoon batter into muffin cups and bake 18 to 20 minutes.
Remove pan from oven.
Let cool 5 minutes, then remove muffins to wire cooling rack.
Serve warm or cool completely, cover and store in refrigerator or freezer for later use.
Chef
