Three Bran Refrigerator Muffins
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
boiling |
|
| 2 | cups |
bran
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 ½ | cups |
whole-wheat flour
|
|
| 2 | tablespoons |
baking soda
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
prunes
pureed |
*
|
| ½ | cup |
margarine
soft |
|
| 2 ½ | cups |
sugar
|
|
| ½ | cup |
molasses
|
|
| 2 | large |
eggs
|
|
| 4 | each |
egg whites
|
*
|
| 4 | cups |
buttermilk
|
|
| 2 | cups |
all-bran cereal
|
|
| 2 | cups |
bran
|
|
| 2 | cups |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
boiling |
|
| 473 | ml |
bran
|
|
| 591 | ml |
all-purpose flour
|
|
| 591 | ml |
whole-wheat flour
|
|
| 3E+1 | ml |
baking soda
|
*
|
| 5 | ml |
salt
|
|
| 118 | ml |
prunes
pureed |
*
|
| 118 | ml |
margarine
soft |
|
| 591 | ml |
sugar
|
|
| 118 | ml |
molasses
|
|
| 2 | large |
eggs
|
|
| 4 | each |
egg whites
|
*
|
| 946 | ml |
buttermilk
|
|
| 473 | ml |
all-bran cereal
|
|
| 473 | ml |
bran
|
|
| 473 | ml |
raisins, seedless
|
|
Directions
Pour the boiling water over the wheat bran in a bowl.
Let stand.
Combine flours, baking soda and salt in a separate bowl.
Blend well.
Cream the margarine, prunes, sugar and molasses in a very large bowl until light and creamy.
Add the eggs and buttermilk, beating until smooth.
Stir in wheat bran, the flour mixture, All bran and oat bran.
Mix until well blended.
Stir in raisins. Spoon into greased muffin cups and bake at 400℉ (200℃) for 18 to 23 mins., depending on size.
Store unused batter in airtight container in the refrigerator until you are ready to use it.
This mixture will keep for up to 2 months.
To use take batter directly from the refrigerator and bake the muffins at 375℉ (190℃) for 20 to 25 mins.
