I love having muffin batter for fresh muffins whenever I want them. Sarah says these are good without the dates, as well. I got this from the Lion House cookbook, I really don't know what the difference is between this and what mom used to make.
2 cups boiling water
4 cups bran cereal (Bran Buds, All Bran, or Fiber One - I prefer All Bran)
1 pound dates, pitted and chopped, or 2 cups raisins
5 cups flour
1 teaspoon salt
5 teaspoons baking soda
1 cup oil (I substitute most of the oil with unsweetened applesauce)
2 cups sugar (reducing the sugar a little works with applesauce)
4 eggs, beaten
1 quart buttermilk
2 cups bran flakes cereal or Raisin Bran
Pour boiling water over bran cereal and dates. Sift dry ingredients together. Cream oil and sugar; add eggs, hot bran mixture, dry ingredients, and buttermilk. Add the 2 cups bran flakes cereal. Mix just enough to combine. Bake in greased and floured muffin tins or line with cupcake papers at 400 degrees for 15 to 20 minutes. Makes 6 dozen muffins. Batter may be stored in a covered container in refrigerator up to 6 weeks. Bake any amount as desired.
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3 comments:
Yum. It's true, I've never used dates and they're still great. I also usually do at least half whole wheat flour.
It goes bad if you stir it once it is refrigerated. Just take out what you want to make at that time without mixing.
It looks relly similar. I love the dates but I usually don't put so much. I'm going to try the applesauce thing next. And don't use Fiber One. I tried it once and lets just say they were thick. If you want to use it put in less.
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