Ingredients Jump to Instructions ↓

  1. 1 Buttermilk

  2. 2 cups 474ml Water

  3. 1 1/2 cups 355ml Honey

  4. 3/4 cup 177ml Safflower oil

  5. 4 Eggs

  6. (or 1 cup egg substitute)

  7. 3 cups 120g / 4 1/5oz Bran cereal

  8. 3 cups 480g / 16oz Raisin-bran flakes

  9. 3 cups 187g / 6.6oz Whole-wheat flour

  10. 2 cups 125g / 4.4oz All-purpose flour

  11. 5 teaspoons 25ml Baking soda

  12. 2 teaspoons 10ml Salt - or to taste

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, combine buttermilk, water, honey, oil, and eggs; beat well with an electric mixer. Stir in the bran and raisin-bran cereals.

  2. In another bowl, sift together flours, soda, and salt if desired. Stir flour mixture into bran batter until well mixed.

  3. Cover and store in refrigerator; use as needed. The batter will keep for 6 weeks and can be used to make a few fresh-baked muffins at a time.

  4. To bake, fill nonstick muffin cups coated with cooking spray 2/3 full and bake for 20 to 25 minutes in a preheated 400 degree oven.

  5. To bake 1 or 2 muffins: Spoon batter into small glass Pyrex custard cups or metal egg-poaching cups that have been coated with cooking spray; bake in toaster oven as directed.

  6. To bake and freeze: Bake several trays of muffins at a time. Cool thoroughly. Freeze the muffins in plastic bags.

  7. This recipe yields enough batter for 6 dozen muffins, under 100 calories each.


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