 Muffins as you please! Make the batter ahead and refrigerate up to four weeks for baking throughout the month.
Ingredients
3 cups whole wheat flour
2 cups toasted bran flake cereal
1 cup toasted wheat germ
1 cup firmly packed brown sugar
2-1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1 cup water
2 large eggs, beaten
1/2 cup vegetable oil
1/2 cup honey
1/4 cup molasses
2 cups Sun-Maid Natural Raisins
Directions: In large bowl, COMBINE
whole wheat flour, bran flakes, wheat germ, brown sugar, baking soda and salt;
mix well.
In separate bowl, COMBINE buttermilk, water, eggs, oil, honey and molasses; blend well.
ADD
to flour mixture; stir just until dry ingredients are moistened.
FOLD
in raisins.
POUR
into glass or plastic container.
COVER and store in refrigerator for a minimum of 4 hours and a maximum of 4
weeks.
To
bake, HEAT oven to 400 F.
GREASE or line muffin cups with paper baking cups.
SPOON
1/4-cup batter into prepared muffin cups.
BAKE
for 20 to 25 minutes. Variation: Orange Raisin Bran Muffins: Substitute 1 cup orange juice for 1 cup water. Add 2 teaspoons grated orange zest to batter.
Makes 3 dozen muffins.
|
