SIX WEEK REFRIGERATOR BRAN MUFFINS
(Original Recipe and Healthy Makeover)

(Submitted by Maggie Keeler)

MAKES ABOUT 3 DOZEN MUFFINS

Maggie writes: ”This recipe that was popular in the 1980s came from my niece, Kate Whetsell, in 1982, who got it from her sister-in-law, Roxanne. I have gradually adapted it in the more than 25 years I have used it. The original muffin recipe was shared all over our little town, Harpers Ferry, WV. I especially appreciate the convenience of having the batter in the refrigerator to bake up as needed. However, I can not attest to the batter’s purported six week life span because I have never been able to keep it for more than a few weeks before using it all. These are also good to take to potlucks, because the recipe makes so many without having to do the math to double it. “

INGREDIENTS

Original Recipe 1 quart buttermilk 2 large eggs 1 cup vegetable oil   1 package (17-ounces) raisin bran cereal 3 cups granulated sugar 5 cups all-purpose flour   2 teaspoons salt 3 teaspoons baking soda

Revised Recipe 1 quart buttermilk (see notes below) 2 large eggs or 1/2 cup liquid egg substitute 7/8 cups applesauce 2 tablespoons canola oil 1 teaspoon vanilla 1 package (15-ounces) Bran Flakes 3 cups granulated sugar, or substitute Splenda 3 cups unbleached all-purpose flour 2 cups whole wheat flour 2 tablespoons wheat germ 1-1/2 teaspoons kosher salt 3 teaspoons baking soda 1-1/2 teaspoons cinnamon 1/2 to 1 teaspoon nutmeg 1 cup raisins, chopped dates, or dried cranberries

Combine the milk, eggs, oil (or applesauce and 2 tablespoons oil and vanilla) in a large mixing bowl; beat well. Add cereal and let it soak in the liquids until moistened. Meanwhile, in another bowl, combine the sugar (or sweetener), flour (or flours), salt, baking soda (and spices, if used). Add dry ingredients to cereal mixture, then stir just until everything is moistened (and fold in the dried fruit, if used). Line muffin pan cups with cupcake papers or grease pans well. Fill cups almost full; let sit 15 minutes before baking. Bake in a pre-heated 350° F. oven for about 20 minutes or until they test done. Repeat process, or put leftover batter in a covered container and refrigerate for up to 6 weeks. To make muffins from refrigerated batter, dip out the batter into greased muffin cups WITHOUT STIRRING; bake as directed above.

Notes: Over-mixing can cause tunneling [air holes] in muffins. To sour milk, add 1 teaspoon vinegar or lemon juice to each cup of milk. Let stand until it coagulates, then use to replace the buttermilk.

About Maggie: Maggie's email address is Peterjane2@aol.com.

Other recipes submitted by Maggie:

• Maggie's Rhubarb Coffee Cake
• Tomato-Rhubarb Chutney
• Maggie’s Market Day Bean Soup

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