Big Batch Bran Muffins

Name: Big Batch Bran Muffins
Ingredients: 5 cups (1.25 L) all-purpose flour; 5½ cups (1.375 L) 100% bran cereal; 2 cups (500 ml) packed brown sugar; 1 cup (250 ml) chopped dates or raisins; 1 tbsp (15 ml) baking soda; 1 tbsp (15 ml) cinnamon; 4 cups (1 L) buttermilk or sour milk (see Notes); 1 cup (250 ml) vegetable oil; 4 eggs; Two 12-cup muffin tins, greased or paper-lined

Chef

Jan Main

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Cookbook

The Best Freezer Cookbook: 100 Freezer-Friendly Recipes, Plus Tips and Techniques

Published by Robert Rose

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This image courtesy of Joseph DeLeo

NotesThis batter can be prepared and stored for up to 2 weeks in the refrigerator. Pour batter into prepared muffin tins and bake as needed. Or you can bake the whole batch and keep extras in the freezer.

Sour milk can be used instead of buttermilk. To prepare, combine 3 tbsp (45 ml) lemon juice or white vinegar with 4 cups (1 L) milk and let stand for 5 minutes.Nutrition Facts:

Eating bran muffins for breakfast is a great way to get more fiber into your day. Wheat bran promotes regularity and a healthy digestive system.

Makes24

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionFamily Get-together

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Mealbreakfast, snack

Moodstressed, tired

Taste and Texturefruity, nutty, sweet

Type of Dishbread, muffins, quickbreads

Ingredients

5 cups (1.25 L) all-purpose flour
5½ cups (1.375 L) 100% bran cereal
2 cups (500 ml) packed brown sugar
1 cup (250 ml) chopped dates or raisins
1 tbsp (15 ml) baking soda
1 tbsp (15 ml) cinnamon
4 cups (1 L) buttermilk or sour milk (see Notes)
1 cup (250 ml) vegetable oil
4 eggs
Two 12-cup muffin tins, greased or paper-lined

Instructions

Preheat oven to 375°F (190°C)
In a large bowl, combine flour, cereal, brown sugar, dates, baking soda and cinnamon.
In another large bowl, mix together buttermilk, oil and eggs. Stir into dry ingredients and mix until moistened.
Spoon batter into muffin cups, generously filling to the top. Bake in preheated oven for 25 to 30 minutes or until golden brown. Cool in pans for 5 minutes; remove muffins. Cool on a wire rack.
To freeze: When completely cool, wrap individually in plastic wrap, then overwrap with foil; seal, label and date. Freeze for up to 8 months.
To serve: Thaw in refrigerator overnight. Or pack frozen in a lunch bag to defrost by noon.
From Dietitians of Canada: Great Food Fast