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Refrigerator Bran Muffins 

Makes: 36 muffins 
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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
  1. Preheat oven to 170C (with fan). 
  2. In a medium size bowl, crush the wholegrain wheat bisks with your hands and measure out 3 cups. 
  3. In a large bowl combine crushed wholegrain wheat bisks, flour, baking soda, salt, sugar and all purpose flour.  Mix well. 
  4. In a separate bowl, combine eggs, molasses, butter milk, oil and water. Whisk together. 
  5. 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. 
  6. Spoon batter into muffin cups and bake for about 15 minutes. 

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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.  
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​​These muffins freeze well. 

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​For diagnosis and treatment medical and health related concerns, please seek the advice of a qualified physician. 


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