Versions of this recipe have been around for decades. The great thing about it is you can keep the batter in your fridge and bake up a fresh batch in the mornings for breakfast or after school for snacks. I've read you can keep it for up to 6 weeks!
While I haven't tested that, I doubt they'd last that long just because they are sooo delicious and moist! To be honest, I usually bake up the whole batch and throw them in the freezer so we can grab these muffins anytime we're running out the door. They don't take long to thaw and are much healthier than a store bought muffin or processed snack.
This recipe is also pretty forgiving in terms of ingredients...if you don't have bran flakes, use bran buds or fibre cereal. If you don't have whole wheat pastry flour you can substitute all purpose (though you'll lose some fibre content). The batter will also thicken as it stands so if you do keep it in the fridge expect it to go from almost liquid to very thick. Finally, sometimes I make these in mini muffin tins - they take about 12-15 minutes to bake.
This recipe will make about 4 dozen muffins! If you use dark colored muffin tins you might want to reduce your oven temperature to 350 degrees or watch carefully as they may brown a bit faster than a normal tin.
Ingredients2 c boiling water
2 c wheat bran
2 c raisins
3 c whole wheat pastry flour
1 tbsp cinnamon
3 tbsp baking soda
1 tsp salt
1-1/2 c all purpose flour
1/2 c wheat germ
1-1/2 c brown sugar
1 c vegetable oil
1/4 c molasses
4 c buttermilk
4 c bran flakes
- Preheat oven to 375 degrees F. Spray muffins tins with baking spray.
- In medium bowl, add bran and raisins. Carefully add boiling water over them.
- In a very big bowl whisk the eggs.
- Whisk in the brown sugar.
- Add the oil, molasses, and buttermilk. Whisk until well combined.
- In another large bowl, whisk flours, wheat germ, baking soda, cinnamon and salt.
- Add the flour mixture to the buttermilk bowl. Gently whisk together. It will look lumpy but will come together. It will be very liquidy!
- Stir in the bran mixture.
- Add the bran flakes and combine. It will look very wet.
- Fill muffins tins 2/3 full.
- Bake for 20-25 minutes.