Wednesday, October 22, 2008

Recipe for Breakfast Muffins

Serves: 30 regular-sized muffins


2½ cups All Bran Cereal
½ cup wheat germ
1½ cups whole-wheat flour
(I use King Arthur All-Natural White Whole Wheat Flour)
1 cup white flour
1 cup sugar
¾ cup honey
1 cup boiling water
½ cup oil
2 eggs
2 cups buttermilk
(I use a dry cultured buttermilk mix that I found in the baking section of the
grocery store. It will reconstitute to make 3 ¾ quarts of liquid buttermilk.)
2½ teaspoons baking soda
1 teaspoon salt
1 tablespoon Cinnamon
(I use a heaping tablespoon of cinnamon)

Extras: This is what makes it so delicious!

Add raisins, nuts, apples, etc. in the quantities you desire.
My favorite combination is 2 large apples (diced), 1½ cups walnuts, and 1½ cup raisins)


Place 1 cup All Bran in a bowl and cover with 1 cup boiling water.
Let stand 3 minutes.
Add all other wet ingredients and mix thoroughly.
Mix all dry ingredients together.
Add wet ingredients to dry ingredients.
Refrigerate overnight before baking.
Fill muffin papers 2/3 full. Bake in oven at 400 degrees for 20 minutes.

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