A Barrel of Muffins
A large batch of hearty home made bran muffins.
Yield
60 servingsPrep
20 minCook
25 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | teaspoons |
baking soda
|
|
| 2 | cups |
water
boiling |
|
| 1 | cup |
canola oil
|
|
| 1 | cup |
sugar
|
|
| 6 | each |
egg whites
|
*
|
| 4 | cups |
all-bran cereal
|
|
| 2 | cups |
bran flakes cereal
|
|
| 5 | cups |
unbleached all-purpose flour
|
|
| 4 | cups |
buttermilk
non-fat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 25 | ml |
baking soda
|
|
| 473 | ml |
water
boiling |
|
| 237 | ml |
canola oil
|
|
| 237 | ml |
sugar
|
|
| 6 | each |
egg whites
|
*
|
| 946 | ml |
all-bran cereal
|
|
| 473 | ml |
bran flakes cereal
|
|
| 1.2 | l |
unbleached all-purpose flour
|
|
| 946 | ml |
buttermilk
non-fat |
|
Directions
Mix baking soda and water.
Set aside to cool. Cream oil and sugar.
Add egg whites and mix well. Combine bran cereals and flours.
Add to creamed mixture and stir in buttermilk.
Add water and baking soda and mix.
Store the batter in a covered container in the refrigerator.
When ready to bake, preheat oven to 375℉ (190℃). and spoon batter into lightly oiled or paper lined muffin tins.
Return extra batter to refrigerator.
Bake muffins for 20 to 25 minutes, make 5 dozens.
