Gardening > In The Kitchen

Bran Muffins

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Tina:
This says it makes 48 muffins but I think I get more standard size out of it.
 SERVES 48 , 48 muffins


Ingredients

    * 2 1/2 cups white flour
    * 2 1/2 cups whole wheat flour (I am using 4 cups of whole wheat to 1 cup all purpose)
    * 2 teaspoons cinnamon
    * 3 cups sugar (I am trying part raw and part honey today, I have subbed with part molasses before)
    * 5 teaspoons baking soda
    * 2 teaspoons sea salt
    * 4 eggs, beaten
    * 1 quart buttermilk (milk with lemon juice today)
    * 1 cup oil
    * 15 ounces Raisin Bran cereal (I rarely use raisin bran just bran flakes, I am subbing a cup of steel cut oats for some of this)

Directions

     1. Mix well together everything, EXCEPT raisin bran.
  
     2. Then fold in raisin bran.
      
     3. Grease muffin tins. (I use paper)
      
      4. Bake 20 minutes at 400F degrees..
    
      5. Keeps six weeks in refrigerator. (And is actually better after resting. But I have never kept it 6 weeks)

      6. Scoop out what you need for a day or two and put it back in the fridge
      
      7. These also bake up and freeze well but my freezers are stuffed!

Dianna:
Are you storing the raw dough or the baked cupcakes, Tina? :ScratchHead:

I like bran muffins... :licklips:

Jessica:
Thank you, Tina.  The muffins are good for 6 weeks refrigerated or the dough is?  Let us know how your modifications turn out!

Tina:
The recipes all say the dough is storable for 6 weeks. I have stored it for up to a couple of weeks. I would worry too much storing it longer. With eggs and things in it that would worry me. But even with my small family it doesn't last too long. It does turn grayer with storing but is still good. It is a very thick batter that you can stand a spoon in for a while. 
Jonni was a very picky eater and she loved these. I took them for a lot of school functions and they were loved by picky eaters everywhere.
You can freeze the cooked muffins and zap them for a few seconds to have instant breakfast.

Tina:
My modifications of this are legion. I have added blueberries, bananas a lot of dried fruits or dates. I don't think I have added nuts but you can. I happen to like mine nut-less and soft. But today I added steel cut oats (soaked overnight) and those came out as crunchy nutty like pieces, Not bad at all. Wheatgerm also does that, adds a nut-like texture. My next batch will include some sunflower seeds because I have some raw ones I want to soak and roast. So after I do that I will add them to some of my current batter and bake.

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