Muffins
- Ready In:
- 35mins
- Ingredients:
- 17
- Yields:
-
4 dozen
ingredients
- 2 cups whole wheat flour
- 3 cups white flour
- 5 teaspoons baking soda
- 1 tablespoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1 1⁄2 cups brown sugar
- 3 cups all-bran cereal
- 3 cups natural bran
- 2 eggs
- 2 egg whites
- 1 quart 1% fat buttermilk
- 1 cup unsweetened applesauce
- 1⁄4 cup molasses
- 1 1⁄4 cups water
- 2 cups raisins (or craisins)
- 4 cups grated carrots
directions
- Mix together dry ingredients, set aside.
- Beat eggs and all liquid ingredients, mix well.
- Add liquid ingredients, raisins and carrots to dry mixture.
- Stir well.
- Refridgerate overnight or for at least 6 hours.
- Before baking stir the batter well.
- Preheat oven to 400.
- Fill muffin tins 1/2 full.
- Bake 17-20 minutes.
- Hints---------------.
- Do not use muffin liners- the muffins will stick to the paper really bad.
- This happens because there is no fat in the recipe.
- You must refridgerate the batter for at least 6 hours or the muffins are dry.
- You have to let the cereal soak up all the wet ingredients otherwise it stays dry.
- Enjoy!
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Reviews
RECIPE SUBMITTED BY
LeeAnn
Canada
I am a mother of two - girl 9 and boy 5. I am an accounts payable supervisor for a building supply company in B.C., Canada.