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Refrigerator Bran Muffins* |
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Serves: 24 Print this Recipe1 cup whole bran cereal, such as All Brand or Bran Buds 1 cup water, boiling 1/2 cup safflower oil 1/4 cup brown sugar, light or dark 1/4 cup honey 1 apple, grated 2 carrots, grated 2 eggs 2 cups buttermilk, low-fat 2 1/2 cups whole wheat flour 2 1/2 teaspoons baking soda 1/2 teaspoon salt 1 1/2 cups oatmeal (regular or quick, not instant) 1/2 cup wheat germ *For all the muffin recipes, I prefer to use non-stick muffin pans. You may also use paper muffin cups, or if necessary, lightly greased pans. The sugar in this recipe adds up to only 1 teaspoon per muffin. More importantly, they're filled with fiber, which slows down the rise of blood sugar. The best news is that this batter will keep in your refrigerator, tightly covered, for up to 4 weeks. You can bake muffins as you need them so that they're always fresh. 1. In a 2- or 3- quart container with a cover, stir together the bran cereal and boiling water. Let stand for 10 minutes. 2. In another bowl, combine the oil, sugar, honey, apple, and carrots. Beat the eggs into the mixture. Mix in the buttermilk. 3. Combine the bran mixture and the oil mixture. 4. In another bowl, combine flour, baking soda, salt, oatmeal, and wheat germ. Slowly mix them into the bran mixture. Cover and refrigerate for several hours or overnight. 5. You can bake these muffins as needed in a 400ºF oven for 20-25 minutes, until browned and a toothpick inserted in the center comes out clean. Food exchanges per 1-muffin serving: 1 BREAD, ½ FRUIT, 1 FAT This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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