Bran Muffins, Big Batch Recipe
Servings: 12
Ingredients
- 15 ounce all-Bran Cereal
- 2 c. raisins
- 6 x pitted dry dates finely minced
- 2 c. boiling water
- 4 1/2 c. all-purpose flour PLUS
- 3 Tbsp. all-purpose flour
- 5 tsp baking soda
- 1 tsp salt
- 2 c. lowfat buttermilk (1.5%)
- 4 x Large eggs
- 1/2 c. orange marmalade spreadable fruit
- 1 1/2 c. unsweetened applesauce
- 1 c. granulated sugar
- 1/2 c. vegetable oil PLUS
- 2 Tbsp. vegetable oil
- 2 tsp vanilla extract
Directions
- In large bowl, combine cereal, raisins and dates; pour in boiling water and stir till softened. Set aside.
- In another large bowl, sift together flour, baking soda and salt; make well in center and set aside.
- In food processor or possibly blender, combine 1 c. of the buttermilk, the Large eggs and spreadable fruit; puree till smooth.
- Pour the buttermilk mix into separate large bowl and add in the remaining c. buttermilk, the applesauce, sugar, oil and vanilla; beat till smooth.
- Pour into well in flour mix and stir just till blended. Add in reserved cereal mix and stir just to combine. Cover with plastic wrap and chill at least 24 hrs before using.
- When ready to use, preheat oven to 375F. Spray twenty-four 2 3/4" muffin c. with nonstick cooking spray.
- Spoon batter proportionately into prepared c., filling each about two-thirds full; bake till golden and puffy, 20-25 min. Let cold 2 min, then remove to wire rack and let cold to room temperature. Repeat with remaining batter to make 60 muffins, or possibly cover and chill remaining batter for up to 1 month.
- SERVING (1 MUFFIN) PROVIDES: 1/2 Fat, 1/2 Fruit, 3/4 Bread, 20 Optional
- Bake a Better Muffin: Spray muffin tins with nonstick cooking spray; fill tins two-thirds full with batter; add in a few Tbsp. water to the empty spaces to keep empty c. from burning. For easier removal, allow muffins to "rest" in tins a few moments after baking. To reheat muffins, wrap loosely in foil, then heat in a 450F oven about 5 min.
- Notes: Do not gasp at the quantity this recipe yields! The virtue of these delicious muffins is which you make the batter once, then dip into it to make batch after batch-or possibly just a few at a time. The batter will keep, covered, in the refrigerator up to 1 month, or possibly baked muffins can be frzn.*BUTTERMILK once was the liquid left after butter is churned.
- Today buttermilk is produced by adding special bacteria to skim or possibly partially skim lowfat milk. Buttermilk has a slightly tangy flavor and a creamy texture.
- MAKES 60 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 12 servings | |
| Calories 513 | |
| Calories from Fat 124 | 24% |
| Total Fat 14.0g | 18% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.29g | |
| Cholesterol 71mg | 24% |
| Sodium 790mg | 33% |
| Potassium 449mg | 13% |
| Total Carbs 90.3g | 24% |
| Dietary Fiber 3.5g | 12% |
| Sugars 46.07g | 31% |
| Protein 9.58g | 15% |
