Refrigerator Apple Bran Muffins
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| request from: "debby boseley" <deb...@bigfoot.com> |
| > is there such a thing as a healthy breakfast muffin? i would like to |
| make |
| > something i can eat in the morning which is easy to grab up and take |
| with |
| > me. i am beginning to theink it is the only hope of my eating a |
| breakfast. any |
| > help you can provide would be great. |
| |
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| these are some of my favorite muffins, and they can be made fresh each |
| morning. make the batter ahead of time and store, covered, in the |
| refrigerator for 2-3 weeks. (the recipe is easily divided into less--this |
| amount will make about 40 muffins) |
| |
| 2 cup | boiling water |
| 6 cup | bran (miller's bran, wheat bran) |
| 4-1/2 cup | (36 oz) apple juice concentrate (the frozen stuff, thawed) |
| 1 cup | vegetable oil |
| 4 | eggs |
| 5 cup | whole wheat flour |
| 5 tsp | backing soda |
| 1 tsp | salt |
| 3 cup | (12 oz) raisins (presumably you could substitute any other dried |
| | fruit |
| |
| pour the boiling water over 2 cup of the bran, and let stand till cool. |
| beat eggs, beat in oil, beat in apple juice concentrate, and add the |
| cooled bran. whisk together the flour, baking soda, and salt. combine the |
| wet and dry ingredients. fold in remaining 4 cup bran and the raisins. |
| store this in the refrigerator. do not stir. mix will keep, covered, for |
| 2-3 weeks. when ready to bake, preheat oven to 425f. grease muffin tins. |
| without stirring, gently spoon the batter into the tins. fill the cups |
| pretty full, most of the rising will have already taken place (which is |
| why you don't want to stir the batter once you've made it). (if you're not |
| using all the cups in your muffin pan, add a little water to the empty |
| ones.) bake at 425f about 10 minutes, until they have risen. then lower to |
| 400f and bake till browned, 20-25 minutes altogether. |
| |
| modified from the political palate, bloodroot collective |
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| (ID: 8775) Mirror: rec.food.recipes: Sat, Feb 14, 2004 |