GINGER BRAN MUFFINS

(from kylerhea’s recipe box)

This old-fashioned recipe makes a muffin batter that can be kept in the refrigerator so you can make 1 or 2 muffins at a time. Or you can make them all at once and freeze them. They thaw in just a few minutes if left on the kitchen counter.

Source: Dr. Weil

Serves 6 people

Categories: BAKED GOODS

Ingredients

  • 3/4 cup bran cereal (not flakes)
  • 1/4 cup boiling water
  • 2 tbsp olive oil or canola oil
  • 1 tbsp sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1 tbsp grated fresh ginger
  • 2 tbsp raisins or other chopped dried fruit
  • 1/2 cup unbleached flour
  • 1 tsp baking soda

Directions

  1. Pour boiling water over the bran cereal in a mixing bowl. Stir to mix and let stand 5 minutes. Add the oil, sugar, egg, buttermilk, grated ginger and raisins to the bran and mix well. In a small bowl, mix together the flour and baking soda. Stir into the bran mixture and mix well. The batter can be kept tightly covered in the refrigerator for about a week.

  2. To bake, preheat the oven to 400 degrees. Lightly oil a muffin tin if you are making all 6 muffins or place a foil muffin cup in a custard cup if you are baking just one muffin. Don’t stir the batter if it has been keeping in the refrigerator. Fill the muffin tin or muffin cups 2/3 full of batter. Bake the muffins for 12 – 14 minutes or until the top springs lightly back to the touch.

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