Fiber-Licious Six Week Muffins (Raisin Bran & Flax) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This version comes from my extremely health-conscious sister-in-law, who passed on her version as well as her mom's. It seems to double some of the similar recipes here, by adding add'l dry ingredients (more raisins, flax meal, whole wheat flour) and moist (oil AND applesauce, more buttermilk). Larger batch, but batter keeps in fridge for 6 weeks - so her family happily eats fresh baked muffins every morning! ________ Note on flax meal: You can make your own by grinding flax seeds in a coffee grinder. Since flax can go rancid, I keep seeds in the freezer, then grind them, then store any extra meal back in the freezer. Ingredients:
2 1/2 cups white flour |
2 1/2 cups whole wheat flour |
5 cups raisin bran cereal |
2 1/2 cups sugar |
2 1/2 cups chopped walnuts |
2 1/2 cups raisins |
1 1/2 cups flax seed meal |
6 teaspoons cinnamon |
5 teaspoons baking soda |
1 teaspoon salt |
4 beaten eggs |
1/2 cup oil, we use smart balance |
1 quart buttermilk |
1 cup unsweetened applesauce |
Directions:
1. Mix try ingredients together.
2. Blend in the moist ingredients, careful not to over stir.
3. Batter can be stored in the fridge, covered (nonmetal bowl), for up to 6 weeks.
4. Fill muffin tins 2/3 full (we like to use an ice cream scoop).
5. Bake at 400 degrees for 20-25 minutes.
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