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Ingredientes
- 2 c. 100% Bran Cereal
- 1 c. 40% Bran Flakes
- 1 c. Boiling Water
- 2 c. Buttermilk
- 1Â 1/2 c. Sugar
- 2 x Large eggs, Beaten
- 1/2 c. Oil
- 2Â 1/2 c. Flour
- 2Â 1/2 tsp Baking Soda
- 1 tsp Salt
Direcciones
- This is a great recipe becaue you can make just the number you want with leftover batter for days to come, My mom has been eating one bran muffin every day for years, so we always have batter on hand. Muffins come out moist and soft if timed properly. The batter also keeps a month or possibly more in the 'fridge.
- (If using powdered buttermilk, use 1/2 C Pwdr and add in to flour, and 2 C Water, added to the 1 C already called for (total 3 C Water) I have only used real buttermilk a couple of times, as I will not drink what's leftover
- *S*)
- Put cereals in large bowl. Boil the water and pour over cereals. Add in dry ingredients and buttermilk (if using real Bmilk) and mix, then when it's cooled down a little, add in the beaten egg and oil. Mix by hand - it will be stiff and a little lumpy. Put into air tight container and store in refrigerator.
- To use: Fill paper muffin c. half full and sprinkle top with cinnamon.
- NOTE: If your microwave safe muffin "tin" does not have holes in the bottom of each c., use double papers for each muffin or possibly the bottom of your muffins will be too wet.
- TO BAKE: On high setting - 100% power, 1-2 muffins - 1.75 minute 3-4 muffins - 2 min 5-6 muffins - 2.5 min
- Muffins will look slightly underdone when you first remove them - gently press in the middle with your finger - if it's bouncy it's done, if it's hard, it's overdone- let sit a couple of min before eating.
