Ever-Ready Bran Muffins
5 cups all-purpose flour
5 teaspoons baking soda
2 cups brown sugar
3 cups natural bran
3 cups all-bran cereal
2 cups golden raisins
3 eggs
1 cup vegetable oil
1/4 cup molasses
1 quart lowfat buttermilk
1 1/2 cup water
Combine flour, soda, salt, sugar, bran, raisins into a large bowl. Set aside. Whisk eggs with oil and molasses in a large mixing bowl. Beat in milk and water. Pour into dry ingredients and stir until well mixed. Cover tightly and keep refrigerated. To bake stir cold batter and fill greases tins. I usually use paper cups.
Preheat oven to 350 degrees and bake for 23 minutes.
Note: The original recipe calls for 5 cups all-purpose flour but I use only 3 cups all purpose and 2 cups of whole wheat. I used to use spelt flour a lot years ago. It is so much better for you than the all-purpose. You can substitute some of the oil with apple sauce. I will add fresh blueberries, cranberries, cherries to the batter just before I bake them. I don't like the fresh fruits sitting in the batter for too many days. Dates are good too. Let the batter sit in the fridge at least 1 day. I find it makes a moister muffin. Enjoy!
