Wednesday, February 26, 2014

Refrigerator Bran Muffins (yummy, quick & healthy)

Yes, another breakfast solution here. I absolutely love this one! Why?

Just like the Oatmeal Pancake Mix, I make it once and it lasts forever (okay, maybe a month, but sometimes that feels like forever :).

It's totally healthy... talking whole wheat and wheat bran here! Plus, they are delicious and kid friendly... promise!

Literally, one batch of this mix stays in a big airtight container in the fridge. On the mornings you feel like fresh muffins, just pop these babies in muffin tins and stick them in the oven. Within minutes, a filling, healthy, and yummy, warm breakfast is ready.

4 cups Wheat Bran Flakes (found with the cereal)
2 cups bran buds or 'All Bran' (also found with cereal usually)
2 cups boiling water
1 quart buttermilk (4 cups)
1/ 2 cup butter, melted
1/2 cup applesauce (no sugar added)
2 cups sugar
4 large eggs
1 tsp vanilla extract
5 cups whole wheat flour
4 tsp baking soda
1 tsp salt

In a large bowl (with a tight fitting lid), add the bran flakes and bran buds. Pour boiling water over bran and mix well. Stir every few minutes while mixture is coming to room temperature. Mixture will become thick and sticky.

After mixture cools, add buttermilk, melted butter, sugar, eggs, and vanilla. Mix well.
Add flour, baking soda, and salt. Mix well.

If the batter is covered well, it can be kept refrigerated for one month.

To bake muffins:
preheat oven to 375
Line or grease muffin tins

Fill muffins 3/4 full. Bake regular sized muffins 14-16 minutes. Small muffins 10 minutes, and tiny muffins 7-8 minutes. Or until toothpick comes out clean, or with a few crumbs.

Recipe Source: Mel's Kitchen Cafe


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