Big Batch Bran Muffins

• 5 cups wheat bran
• 1/4 cup ground flax seed
• 5 cups buttermilk
• 2 1/2 cups plain non-fat Greek yogurt
• 1 cup canola oil
• 1/4 cup maple syrup
• 2 tablespoons vanilla
• 1 teaspoon maple extract (optional)
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup Truvia, brown sugar baking blend (or 1 cup light brown sugar)
• 1 3/4 cups sugar
• 1/2 tablespoon salt
• 3 cups flour
• 2 1/2 cups whole wheat pastry flour
• 1 1/2 tablespoons baking soda
• 1 1/2 cups chopped dried fruit (I used cherries and apricots)
• 1 cup granola cereal (optional, I used Flax Plus(R) Pumpkin Flax Granola)
• raw sugar, for topping (optional)

1. In a large bowl, combine bran, flaxseed, buttermilk, sour cream, oil, syrup, extracts and spices. Cover and let sit overnight in the fridge.
2. Stir in the sugars and salt until well blended.
3. Gently mix in the flours and baking soda, then fold in the dried fruit and granola (if using).
4. Use immediately or portion into lined muffin cups (fill 3/4 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).
5. Heat oven to 375°F.
6. Bake for 30 minutes (fresh) or 35-40 minutes (frozen).

bran, buttermilk, yogurt, canola oil, maple syrup, vanilla, maple, cinnamon, nutmeg, brown sugar, sugar, salt, flour, whole wheat pastry flour, baking soda, cherries, granola cereal, sugar

Taken from www.food.com/recipe/big-batch-bran-muffins-527250 (may not work)