Big Batch Bran Muffins
Published by Robert Rose
This 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.
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Taste and Texturefruity, nutty, sweet
Type of Dishbread, muffins, quickbreads
- 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
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
2008, 2001 Jan Main