Saturday, 9 August 2014

Two Week Bran Muffins




This is a bran muffin recipe where you mix up the muffin mixture and then it can sit in your fridge for up to 2 weeks. The idea is you can have fresh muffins quickly and regularly. This recipe makes about 3 dozen regular sized muffins. Years ago I made 6 week muffins but I ended up throwing a good portion of the batter away because anything with eggs and milk should not sit in your fridge for 6 weeks!! I came across this recipe last year and I thought I would give it a try as it was only 2 weeks. Plus who wants to eat bran muffins for 6 weeks!! Don't get me wrong I love bran muffins, just not for 6 weeks. These muffins are really moist and tasty. Just prior to baking remove the desired amount of batter and add the fruit such as raisins, blueberries, dried cranberries or dried cherries. Great for back to school lunches or when you have company.



Ingredients:
1 cup boiling water
2 cups bran cereal (buds), divided
1/2 cup vegetable oil
2 1/2 cups flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1 to 1 1/2 cups cup raisins or currants
2 large eggs
2 cups buttermilk
1 1/4 cups brown sugar
½ Cup honey
1 Cup oatmeal
Raisins or blueberries or dried cherries (½ Cup per 1 dozen muffins)

Directions:

1) In a small mixing bowl, pour the boiling water over 1 cup of cereal.

2) While the water/cereal mixture cools, blend together the flour, soda, salt, oats and remaining 1 cup of cereal in a large mixing bowl. Set it aside.

3) Stir the vegetable oil with brown sugar and honey.

4) Add eggs and buttermilk to the sugar mixture. Combine this mixture with the flour mixture.

5) Stir in the water/cereal mixture.

6)  Cover the bowl and refrigerate overnight.

7) Preheat your oven to 375°F. Lightly grease a standard muffin pan, or line with paper cups. Use as many wells as you like; since this recipe can live in the fridge for a couple of weeks, there's no need to bake 12 muffins all at once. When ready to bake remove the desired amount of batter and add raisins or blueberries. For a dozen muffins use about ½ Cup raisins or blueberries. About 2 2/3 Cups batter makes about one dozen muffins.

8) Heap the thick batter in the muffin cups

9) Bake the muffins for 20 to 25 minutes, till a cake tester inserted into the center of a muffin comes out clean.

10) Remove from the oven, transfer to a rack to cool completely.

11) To bake mini muffins, heap the batter in the muffin cups, and bake for about 15 minutes, till the muffins test done.

There will be enough batter for about 2 dozen regular-sized muffins.
Print Recipe:Two Week Bran Muffins



Combine 1 cup of boiling water and 1 cup of cereal. Set aside to cool.
In a large bowl combine honey, brown sugar and oil.
Add eggs to the sugar mixture.
Add buttermilk to the egg and sugar mixture.
Stir.
In a separate bowl combine flour, salt, baking soda, oats and remaining cup of cereal.


Add dry ingredients to the buttermilk mixture.

Add the cooled water/cereal mixture, stir well.

Cover and refrigerate overnight. 
When ready to bake preheat oven to 375 degrees. Give the mixture a good stir. remove the desired amount of batter that you want to bake off and add the fruit of your choice. About 2 2/3 Cups makes 1 dozen muffins.

Bake for approximately 20-25 minutes. Cool on a wire rack.




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