Six Week Bran Cereal Muffins
- FOR THE MUFFIN BATTER:
- 5-1/3 cups Whole-grain Bran Cereal (the Twig Type)
- 4 cups All-purpose Flour
- 1 cup Wheat Germ
- 2-1/4 cups Raw Sugar (white Granulated Sugar Can Be Substituted If Necessary)
- 5 teaspoons Baking Soda
- 1 pinch Salt
- 4 cups Buttermilk
- 1 cup Neutral Oil (like Canola Or Vegetable)
- 4 whole Large Eggs, Beaten
- _____
- FOR THE ADD-INS (optional):
- Frozen Berries
- Diced Fruits Such As Apples Or Pears
- Chocolate Chips
- Raw Or Granulated Sugar For Sprinkling The Muffin Tops
- To prepare muffin mix:
- In a large bowl, whisk together all dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients (buttermilk, oil and beaten eggs) into the dry and stir just until evenly moist. Scrape the muffin mix into a large container (of about 1 gallon capacity or larger) with a tight fitting lid. Refrigerate for at least 8 hours before using. Label the container with the date the batter was mixed. You can store and use the batter for up to 6 weeks.
- To bake plain Bran Muffins:
- Preheat oven to 400u0b0F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray. Fill the prepared muffin wells 2/3 full. If desired, sprinkle lightly with raw sugar.
- Bake for 15-20 minutes for standard sized muffins or 10-12 minutes for mini-muffins. Muffins are done when a straw, skewer or toothpick inserted in the center comes out clean.
- Allow muffins to rest in the tins for 5 minutes then gently turn out onto a cooling rack.
- To bake Bran and Fruit Muffins or Chocolate Chip Bran Muffins:
- Preheat oven to 400u0b0F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray.
- Scoop the desired amount of muffin batter into a bowl and gently fold in your chosen fruit or chocolate chips - as much or as little as you desire.
- Fill the prepared muffin wells 2/3 full. If desired, sprinkle lightly with raw sugar.
- Bake for 15-20 minutes for standard sized muffins or 10-12 minutes for mini-muffins. Muffins are done when a straw, skewer or toothpick inserted in the center comes out mostly clean. There may be some fruit juice on the skewer, but there shouldn't be any sticky batter.
- Allow muffins to rest in the tins for 5 minutes then gently turn out onto a cooling rack.
cereal, allpurpose, sugar, baking soda, salt, buttermilk, neutral oil, eggs, addins, frozen berries, apples, chocolate chips, sugar
Taken from tastykitchen.com/recipes/breads/six-week-bran-cereal-muffins/ (may not work)