 |
Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 6 |
|
This old-fashioned recipe makes a muffin batter that can be kept in the refrigerator so you can make 1 or 2 muffins at a time. Or you can make them all at once and freeze them. They thaw in just a few minutes if left on the kitchen counter. Ingredients:
3/4 cup bran cereal (not flakes) |
1/4 cup boiling water |
2 tbsp olive oil or canola oil |
1 tbsp sugar |
1 egg |
1/2 cup buttermilk |
1 tbsp grated fresh ginger |
2 tbsp raisins or other chopped dried fruit |
1/2 cup unbleached flour |
1 tsp baking soda |
Directions:
1. Pour boiling water over the bran cereal in a mixing bowl.
2. Stir to mix and let stand 5 minutes.
3. Add the oil, sugar, egg, buttermilk, grated ginger and raisins to the bran and mix well.
4. In a small bowl, mix together the flour and baking soda.
5. Stir into the bran mixture and mix well.
6. The batter can be kept tightly covered in the refrigerator for about a week.
7. To bake, preheat the oven to 400 degrees.
8. Lightly oil a muffin tin if you are making all 6 muffins or place a foil muffin cup in a custard cup if you are baking just one muffin.
9. Don't stir the batter if it has been keeping in the refrigerator.
10. Fill the muffin tin or muffin cups 2/3 full of batter.
11. Bake the muffins for 12 - 14 minutes or until the top springs lightly back to the touch.
|
|