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cereal raisins dates boiling water flour flour baking soda salt buttermilk eggs orange marmalade unsweetened applesauce sugar vegetable oil vegetable oil vanilla
Viewed: 51 - Published at: 7 years agoIngredients
- 15 ounce all-Bran Cereal
- 2 c. raisins
- 6 x pitted dry dates finely minced
- 2 c. boiling water
- 4 1/2 c. all-purpose flour PLUS
- 3 Tbsp. all-purpose flour
- 5 tsp baking soda
- 1 tsp salt
- 2 c. lowfat buttermilk (1.5%)
- 4 x Large eggs
- 1/2 c. orange marmalade spreadable fruit
- 1 1/2 c. unsweetened applesauce
- 1 c. granulated sugar
- 1/2 c. vegetable oil PLUS
- 2 Tbsp. vegetable oil
- 2 tsp vanilla extract
Method
- In large bowl, combine cereal, raisins and dates; pour in boiling water and stir till softened.
- Set aside.
- In another large bowl, sift together flour, baking soda and salt; make well in center and set aside.
- In food processor or possibly blender, combine 1 c. of the buttermilk, the Large eggs and spreadable fruit; puree till smooth.
- Pour the buttermilk mix into separate large bowl and add in the remaining c. buttermilk, the applesauce, sugar, oil and vanilla; beat till smooth.
- Pour into well in flour mix and stir just till blended.
- Add in reserved cereal mix and stir just to combine.
- Cover with plastic wrap and chill at least 24 hrs before using.
- When ready to use, preheat oven to 375F.
- Spray twenty-four 2 3/4" muffin c. with nonstick cooking spray.
- Spoon batter proportionately into prepared c., filling each about two-thirds full; bake till golden and puffy, 20-25 min.
- Let cold 2 min, then remove to wire rack and let cold to room temperature.
- Repeat with remaining batter to make 60 muffins, or possibly cover and chill remaining batter for up to 1 month.
- SERVING (1 MUFFIN) PROVIDES: 1/2 Fat, 1/2 Fruit, 3/4 Bread, 20 Optional
- Bake a Better Muffin: Spray muffin tins with nonstick cooking spray; fill tins two-thirds full with batter; add in a few Tbsp.
- water to the empty spaces to keep empty c. from burning.
- For easier removal, allow muffins to "rest" in tins a few moments after baking.
- To reheat muffins, wrap loosely in foil, then heat in a 450F oven about 5 min.
- Notes: Do not gasp at the quantity this recipe yields!
- The virtue of these delicious muffins is which you make the batter once, then dip into it to make batch after batch-or possibly just a few at a time.
- The batter will keep, covered, in the refrigerator up to 1 month, or possibly baked muffins can be frzn.
- *BUTTERMILK once was the liquid left after butter is churned.
- Today buttermilk is produced by adding special bacteria to skim or possibly partially skim lowfat milk.
- Buttermilk has a slightly tangy flavor and a creamy texture.
- MAKES 60 servings
