Wednesday, 31 August 2011

Bran Muffins! Totally awesome!

Here is a recipe that is great!  It makes a HUGE amount of batter that lasts for 3 weeks in the fridge. Makes about 4-5dozen muffins. This recipe was originally from my step-grandma but I've adapted it to be a  tad healthier.  Hope you enjoy:

3.5 cups All Bran (Original) Soaked in about 3 cups of boiling water
3 cups natural bran
1 cup wheat germ
3 cups whole wheat flour
2 cups All Purpose Flour
3 Tbsp baking soda
1 tsp salt
1.5 cups sugar (brown or white)
1 cup oil
4 beaten eggs
4 cups (1 litre/quart) buttermilk
1.5 cups raisins

In a VERY LARGE bowl cream together the sugar, oil and eggs.
Add the flour, salt, and soda along with the buttermilk and the soaked All Bran.
Add natural bran, wheat germ, and raisins.  Stir well.
For best results - leave 24 hours in fridge before baking. Keep batter in large container (like ice cream pail) in fridge with tight fitting lid for 3 weeks. Stir once in awhile.

Bake muffins at 375'F for 18-22minutes.

Nutrition information - per muffin - based on an average of 4.5 dozen muffins per batch
152 calories | 5g fat | 26g carb (5g fibre, 10g sugar) | 4g protein

(for your interest sake - in case you decide to make this a loaf or into bigger muffins or whatever, the nutrition info for the entire batch is: 8198 cal | 294g fat | 1383g carb (267g fibre, 541g sugar) | 233g protein)

The original recipe had twice the amount of sugar.  I cut the sugar by half and increased the All Bran by the same amount.  I'm trying to get the sugar grams down even more but just so you know - the grams of sugar from the actual SUGAR is only 5.5g, the rest is fruit sugars from the raisins.  I could cut the raisins out all together to save more sugar grams but I like them in there and they are nutritious.

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