Every time my mother would mention bran muffins, I’d roll my eyes… until one day she made a believer out of me with these: (even my nieces & nephews like them!)
This recipe is best as is, without substitutions.
Tasty Old Fashioned Oat and Honey Bran Muffins Recipe
1 cup oats – quick cooking style
3/4 cup wheat germ
1/2 cup natural bran
1/2 tsp salt
1/2 teaspoon cinnamon
1 cup buttermilk or soured milk (or 3 Tbsp buttermilk powder to 1 cup milk)
3/4 cup liquid honey
1tsp molasses
2 eggs beaten
1/2 cup grapeseed oil (or vegetable oil)
1 cup all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 cup raisins
Combine oats, wheat germ, bran salt, cinnamon and buttermilk. Mix well and let stand. Add honey, molasses eggs and oil. Mix well. Combine in separate bowl – flour, baking powder and baking soda. Add to egg mixture. Stir until just moistened (do not over mix). Stir in raisins. Fill well greased muffin cups 3/4 full. Bake at 350° F for approx 20 min – watch as they burn easily. Loosen edges and turn out on wire racks to cool (or tilt each muffin in the pan to let the air around them to cool). Makes 1 dozen muffins.
These are excellent at any time of the day. Once they cool – they can be put in the freezer (same day) in a plastic container.
Only takes about 30 min (or 30 sec in the micro) to thaw – can put in your lunch in the morning and they will be super fresh for lunch.
It’s a good way to have fresh tasting muffins on hand without baking all the time.
Most muffins can be frozen this way. Good for unexpected guests that drop by for tea!
Buttermilk powder is handy it can be found in bulk food stores, or in the same isle
in the grocery story that you’d find powdered milk.
