Thursday, May 20, 2010

Buttermilk Bran Muffins (Refridgerator)

So moist, yummy and easy. This makes a ton of batter and it keeps in the fridge for 3 weeks*, so you can bake fresh muffins anytime you feel like it. With bran, wheat germ, flax seed and whole wheat flour they are also good for you. If you feel like bannana muffins take some batter out, mash in a ripe banana and bake it up. Add some blueberries one morning and chopped apples with cinnamon another morning. Nuts, fruit, raisins whatever you like to mix in right before baking is an easy way to change things up. Raisins, *shudders* search raisins on this blog and you will, know how I feel about baking raisins.
You do need a big container that seals to store the batter. I used a tupperware.
* I know, 3 weeks. Long ago before all these rules you could do this, now it people say you shouldn't put eggs in the refrigerator that long. If you're squeamish make a smaller batch of batter or use pasteurized eggs. I roll dangerous I guess.

DRY ingredients

3 cups whole wheat flour
2 cups unbleached all purpose flour
1 tablespoon plus 2 teaspoons baking soda
2 teaspoons kosher salt
1/2 cup wheat germ
1/4 cup flax seed

1 cup very hot water
1 cup quick cooking oats
3 cups All-Bran or other 100% bran cereal
2 cups bran flake cereal
2 sticks butter melted

1 quart of buttermilk- SHAKE it up
1 cup sugar
1 cup packed brown sugar
4 large eggs
1/2 cup molasses
2 tablespoons vanilla

Put the All-Bran in a bowl and pour the hot water and melted butter on top to soak and cool.
In a LARGE bowl whisk together the dry ingredients. Stir in the oats and bran flakes.
In a medium bowl whisk together the wet ingredients, add water/butter/cereal mixture also.

Fold in dry ingredients just until combined. Don't over mix it. 

It will be fairly thick. Transfer batter to the container for storage. 

To bake
350 degrees,  1/3 cup scooped batter into muffin tins for 15-18 minutes. Test with a toothpick.

AWESOME warm with a pat of REAL butter.

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