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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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These are moist and flavorful, just pleasantly sweet. The recipe makes quite a lot of muffins, but the batter will keep in the fridge for up to 6 weeks. From the back of a box of Sun-Maid Zante Currants. I'm sure raisins or other dried fruits would work as well, but the currants are delightful. Ingredients:
3 cups whole all-bran cereal (i use all bran) |
2 cups buttermilk |
1 cup water |
1/2 cup vegetable oil |
2 eggs, beaten |
1 cup packed brown sugar |
2 1/2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 1/2 cups dried currants |
Directions:
1. Place bran cereal in a large mixing bowl. Pour in buttermilk, water and oil - stir well and let sit for a few minutes for the bran to soften.
2. Mix in eggs and brown sugar.
3. Add dry ingredients all at once, stir in just enough to combine.
4. Fold in currants.
5. This will make about 30 muffins, so grease as many muffin tins as you need and fill the cups 2/3 full.
6. Bake at 375 for about 17-20 minutes (depending on how your oven behaves).
7. Store remaining batter in a tightly-covered container in the refrigerator for up to 6 weeks.
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