Bran Muffins 2 Recipe
Recipe Ingredients
7/8 cup oil
8 oz egg substitute
2 cup 100 percent bran
1 qt buttermilk
5 cup all-purpose flour
2 tsp baking powder directions:
2 1/2 cup sugar
4 cup all-bran
1 cup boiling water
2 tsp vanilla extract
5 tsp baking soda
1 tsp salt (optional)
Recipe Preparation
Mix oil and sugar thoroughly in a VERY LARGE bowl. Add egg
substitute, 2 ounces at a time and beat well. Mix together All Bran
and 100 percent Bran. Add boiling water. Stir and let cool.
Add buttermilk and vanilla to bran mixture. Sift together flour,
baking soda, baking powder and salt. Add bran mixture to the creamed
mixture, alternating with the flour. Do this in three portions. Stir
thoroughly to blend. If storing batter, store in tightly covered
container in refrigerator. This will keep up to 3 months. If using
stored batter, DO NOT STIR! To bake muffins, fill paper muffin cups
2/3 full. Bake at 350 degrees for 20-25 minutes or until they test
done. Dates, nuts, raisins or glaced fruit may be sprinkled on top of
batter in bowl when filling muffin cups. This becomes a filling
inside the batter as muffin cups are filled. Muffins are very good
cold. They also may be re-heated or frozen after baking.
Servings: 1
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* Make reduced carb breadcrumbs for deep fried foods. Although you can probably buy reduced carbohydrate bread crumbs, you can also make them by using reduced carbohydrate bread. All you have to do is toast the reduced carbohydrate bread in a gas or electric oven on a cookie sheet. Once it is hard, whizz it in the food processor using a coarse blade. Keep in an airtight container.
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Bran Muffins 2 Recipe from the Recipes-4U Collection
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