Refrigerator Bran Muffins
Makes: 36 muffins
|
3 cups wholegrain wheat bisks, crushed
1 Tbsp (15 mL) baking soda 1/4 tsp salt 3/4 cup sugar 2.5 cup all purpose flour 2 eggs 1/2 cup molasses (black treacle) 2 cups buttermilk* 1/2 cup vegetable oil 1 cup boiling water 1/2 cup raisins, chocolate chips or blueberries (your choice) * You can make your own buttermilk by combining 2 cups of low fat milk with 1 Tbsp of vinegar. Whisk together and let it sit for a few minutes. |
Instructions
- Preheat oven to 170C (with fan).
- In a medium size bowl, crush the wholegrain wheat bisks with your hands and measure out 3 cups.
- In a large bowl combine crushed wholegrain wheat bisks, flour, baking soda, salt, sugar and all purpose flour. Mix well.
- In a separate bowl, combine eggs, molasses, butter milk, oil and water. Whisk together.
- Combine wet and dry ingredients in the same bowl, mix together gently and then add your 1/2 cup of raisins, chocolate chips or blueberries. Continue mixing until everything is combined, but be careful not to over mix or your muffins will be tough.
- Spoon batter into muffin cups and bake for about 15 minutes.
Helpful Hint
This recipe makes enough batter for roughly 36 muffins. I usually bake 12, then keep the rest of the batter in an airtight container in the fridge. With the batter ready, I can whip up another batch quickly on a day when I have less time.
This recipe makes enough batter for roughly 36 muffins. I usually bake 12, then keep the rest of the batter in an airtight container in the fridge. With the batter ready, I can whip up another batch quickly on a day when I have less time.
These muffins freeze well.