If you’ve ever been in a meeting with me of any kind, it’s highly likely I served you food. Conversation and food go well together. The recipe I’m about to share is for healthy and delicious muffins that are easy to prepare for breakfast or a mid-day snack.
This muffin recipe is one of my favorites for meetings, guests and as a personalized present. I call them a “Month of Muffins” because when you prepare the batter — it’s enough for about 60 muffins in total. There’s no need to make the entire batch at once, although if you feel so inspired you can because in tight packaging they freeze nicely. My preference is: Once prepared, if kept in a tightly sealed container, the batter stays fresh for up to 6 weeks. So I like making smaller batches and serving fresh, piping hot muffins. Since the bran soaks up the liquids in the recipe, if you don’t make them all at once, for future batches when you remove the batter from the refrigerator, just stir in enough water to regain a smooth, batter-like consistency.
Here’s the recipe!
Turn the oven to 350 degrees US Fahrenheit (which would be about 177 if you’re elsewhere around the world and cooking Celsius temps)
Get the BIGGEST baking bowl you have.
5 1/2 cups of whole wheat flour
2 cups sugar
3 cups natural wheat or oat bran
2 cups of All Bran cereal
3 tablespoons of baking powder
1 quart of buttermilk
1 1/2 cups of oil
1/2 cup of molasses
(add up to 2 cups of raisins or finely chopped dates if you like)
Combine all ingredients well. IF you’re not using a mixer–this will be a workout! It’s a big thick batter.
When thoroughly mixed, grease your muffin tin with butter or olive oil.
Fill each muffin bin 3/4 full.
Put the tin in the oven and set your timer for 20 minutes. Store the remaining batter in your refrigerator in an airtight container.
Depending upon your oven temperature the cooking time will vary from 20-27 minutes–but start checking at 20 minutes so they don’t get over-cooked. Insert a toothpick, if it comes out smoothly, they’re done.