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Tuesday, August 7, 2012

Breakfast Bran Muffins

I have been making these muffins for years.  They have become a staple in our family.  The original recipe calls for a lot of sugar so I have since modified it to cut back on the sugar and the fat. The original ingredients are included in brackets.

2 1/2 cups Buttermilk
2 Cups Shred Whole Bran
2 1/2 Cups Flour
1 Tsp Baking Powder
1 1/4 Tsp Baking Soda
1 Cup Brown Sugar (original recipe - 2 cups white sugar)
1/4 Tsp Salt
1/4 Cup Organic Maple Syrup (original recipe does not include maple syrup)
1 Cup Apple Sauce (original recipe - 1/2 cup oil)
2 Eggs

Mix buttermilk and bran together and let it sit for 5 minutes until well soaked.  

Add all remaining ingredients and mix well until mixture is smooth.  Bake at 400 degrees for 20 minutes if using a mini muffin tin or for 25 minutes if using a regular size muffin tin (until inserted toothpick is clean). 

This makes a very large batch of muffin batter that will keep in the refrigerator for about one week. (we have never been able to keep it that long!)  These are great for breakfast!

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