Bran Muffins on demand

These are very good and nutritious. You mix the batter at night, then use just the amount you need each day you want them. The batter keeps in the refrigerator for up to 2 weeks. Makes 30 muffins altogether.

Follow link for recipe:

Bran Muffins on Demand

• 3 cups All Bran Cereal (the one that looks like twigs)

• 1 cup boiling water

• 1 ½ cups all-purpose flour

• 1 ¼ cups white whole wheat flour (or use all-purpose)

• 2 tsp baking soda

• 2 tsp baking powder

• 1 tsp salt
• 1 cup sugar
• 2 eggs
• 2 cups buttermilk
• ½ cup canola oil
• 1 6-oz can crushed pineapple, not drained
• 1 cup dried fruit

Night before:
Put cereal in a heat-proof bowl, pour the boiling water over it, and mix. Let sit for an hour or more, or until cool.
Mix flours, baking soda, baking powder, salt and sugar in a second bowl. Mix well to disburse leavening throughout the mixture
Beat 2 eggs, and then mix in buttermilk, oil, pineapple and dried fruit. Stir into cereal, and blend well.
Stir flour mixture into bran mixture, mixing just until flour is incorporated.
Cover and put into refrigerator.
Put cupcake papers into muffin tins

Next morning:
Preheat oven to 425 degrees.
Spoon batter into cupcake papers, filling them about ¾ of the way.
Bake for about 20 minutes
Store remaining batter in refrigerator for future mornings, for up to 2 weeks

NOTES:

• For dried fruit, use cranberries, cherries, blueberries, mixed dried berries, mixed chopped fruit, raisins, dates – be inventive. I tried fresh fruit once, but it doesn’t keep well past the first day, and throws the liquid balance off by giving off moisture rather than absorbing it. However, you can poke in some fresh fruit once the batter is in the cups.

• Make these lower fat by replacing half the oil with applesauce.  They will be a little dryer.

• I use a Calphalon muffin tin, non stick. I spray it with Bakers Joy to help the muffins pop out easily and to give them a little crust. Do NOT use other aerosol spray oils, as the propellant causes build up on your non-stick pans.

• If you don’t have buttermilk, pour 2T lemon juice in a measuring cup, then fill with milk to the 2 cup line, stir and let sit. Or use a cup of plain yogurt mixed with a cup of milk.

• So I tried olive oil in this once – I am nuts for olive oil and its health properties. But olivey sweet muffins just didn’t work well. Maybe with a light (tasting) olive oil it would have been okay.

• Scooping the batter with one of those ice cream scoops with the little moving part that forces the batter out works well. You get the same amount of batter in each muffin, so they are all done at the same time.