You may also like
Categories:
apple juice concentrate bran flour baking soda baking powder salt buttermilk canola oil eggs sesame seeds pumpkin seeds flax seed coconut granola cereal raisins
Viewed: 95 - Published at: 3 years agoIngredients
- 1 (12 ounce) can frozen apple juice concentrate (white grape)
- 2 14 cups wheat bran
- 1 cup flour
- 3 14 teaspoons baking soda
- 3 12 teaspoons baking powder
- 1 12 teaspoons salt
- 2 14 cups buttermilk
- 1 cup canola oil (plus 2 tablespoons)
- 4 eggs, lightly beaten
- 12 cup sesame seeds
- 12 cup pumpkin seeds, shelled
- 12 cup flax seed
- 12 cup coconut
- 1 12 cups granola cereal
- 2 cups raisins
Method
- Heat the oven to 350 degrees.
- In a medium heavy-bottom saucepan, melt the frozen juice concentrate and bring to a boil over high heat.
- Boil rapidly until the liquid is reduced to about 1 cup, about 10 minutes.
- Remove from heat and measure three-fourths cup plus 2 tablespoons (7 ounces), discarding any remaining reduced concentrate.
- Cool to room temperature.
- While the reduced concentrate is cooling, in a large bowl whisk together the bran, flour, baking soda, baking powder and salt.
- In a separate large bowl, whisk together the buttermilk, concentrated reduction, oil and eggs until fully incorporated.
- Pour the wet ingredients over the dry and gently mix together with a rubber spatula until thoroughly combined, careful not to over-mix.
- Gently fold in the sesame, pumpkin and flax seeds, coconut, granola and raisins.
- Spoon a heaping one-half cup batter into each of 14 lined large (or jumbo) muffin tins.
- Bake the muffins, one pan at a time, in the center of the oven until golden-brown and the tops spring back when lightly touched, 20 to 25 minutes.
- Remove and cool the muffins, still in their tins, on a rack.
