Fiber-licious!

I check out this particular food blog everyday.  Pretty much all of my recipes originated here.  This mom of four boys strives to make healthy, delicious recipes without using any processed foods. (I’ve only seen a handful of recipes that have used a processed food). You should check it out.

Yesterday I saw this recipe and had to make it right away.  The thing I love most about it was that you make the batter and cook however many muffins you want, and store the rest of the batter in the fridge for up to 30 days! Sweet! Hot muffins every morning sounds good to me!

P.S. I made these last night and they are delicious! Plus, Audrey thought she was getting a special treat cause they look like cupcakes!

 

Refrigerator Bran Muffins

from My Kitchen Cafe (www.melskitchencafe.com)

*Makes 48 muffins

4 cups wheat bran flakes or plain wheat bran

2 cups bran buds (look like little pebbles) or all-bran (look like little twigs)

2 cups boiling water

1 quart (4 cups) buttermilk

8 tablespoons (1/2 cup) butter, melted

½ cup applesauce

2 cups sugar

4 large eggs

1 teaspoon pure vanilla extract

5 cups wheat flour

4 teaspoons baking soda

1 teaspoon salt

In a large bowl with a tight fitting lid, place the wheat bran flakes (or plain wheat bran) and the bran buds or all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.

After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.

The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 degrees for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.