You can mix up this muffin batter and keep it in the refrigerator to have on hand to make delicious hot muffins for breakfast. If you wish, use reconstituted skim milk powder in place of milk. This recipe has less sugar and more fiber than any other bran muffin recipe I know.
1 c. granulated sugar 250 mL
1 c. vegetable oil 250 mL
1/3 c. molasses 75 mL
3 c. milk 750 mL
5 c. natural bran 1.25 L
3 c. whole wheat flour 750 mL
2 tsp baking powder 10 mL
2 tsp baking soda 10 mL
1 tsp salt 5 mL
1 c. raisins or dates 250 mL
In large bowl, beat together oil, sugar, and eggs until well mixed. Add remaining ingredients and stir until combined. Cover, and refrigerate overnight for up to six weeks.
Spoon the batter into paper-lined or non-stick muffin tins and bake in 425 F/220 C oven for 15 to 20 minutes or until firm to the touch. Makes 24 large muffins or 48 medium muffins.
Calories per muffin : Large 231, Fat 11gr
Medium 116, Fat 5.5gr
Whether you delight in a large or medium muffin you can be sure that the fiber intake is excellent and the phosphorus, niacin and iron intake is good.
You should also take a look at our recipe for Morning Glory Muffins and Tea Scones – more favorite home baked foods!