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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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An adaptation of an excellent bran muffin recipie on this site, this was developed to feed a bunch of people or for freezing, since it's ultra-cheap. It was also an attempt to replicate the Raisin Bran Muffins at a local coffee shop - which worked brilliantly, bwahaha! Ingredients:
1 (20 ounce) box raisin bran cereal or 8 -9 cups raisin bran cereal |
2 cups buttermilk |
2 cups skim milk |
2 -2 1/2 cups whole wheat flour |
2 -2 1/2 cups white whole wheat flour or 2 -2 1/2 cups all-purpose flour |
1 1/2 cups brown sugar |
1 1/2 cups sugar |
4 teaspoons baking soda |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
2 1/2 teaspoons cinnamon |
1 1/4 teaspoons nutmeg |
1 1/8 teaspoons allspice |
5/8 cup vegetable oil |
4 eggs |
3 tablespoons molasses |
4 tablespoons artificial vanilla flavoring |
Directions:
1. Preheat oven to 400, prep a muffin tin.
2. Reserve 1/2 cup of skim milk and 1/2 cup buttermilk.
3. Mix remaining buttermilk and skim milk with cereal. Allow to sit through following steps.
4. Sift together sugar, brown sugar, flours, baking soda, baking powder, spices. Make sure everything is evenly mixed and distributed.
5. Beat together eggs, molasses, vanilla, oil, and the reserved milk from step one. Change the amount of oil as desired – these work well as both lowfat muffins and as high-rising, moist, munchy indulgent muffins with the full amount. 2/3 cup is a good compromise.
6. Add the flour-sugar dry mixture to the soaked bran flakes. Stir.
7. Add the oil-egg-milk wet mixture to the batter. Stir.
8. Add more raisins to taste, more whole wheat flour or milk to adjust consistency of batter.
9. Bake for 16-20 minutes per batch in the 400 degree oven.
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