Refrigerator Bran Muffins

You can mix up this muffin batter and keep it in the refrigerator to have on hand to make delicious hot muffins for breakfast.  If you wish, use reconstituted skim milk powder in place of milk.  This recipe has less sugar and more fiber than any other bran muffin recipe I know.

1 c.           granulated sugar       250 mL
1 c.           vegetable oil                250 mL
6               eggs 
1/3 c.       molasses                        75 mL
3 c.           milk                                750 mL
5 c.           natural bran                1.25 L
3 c.           whole wheat flour       750 mL
2 tsp         baking powder             10 mL
2 tsp         baking soda                   10 mL
1 tsp          salt                                  5 mL
1 c.            raisins or dates            250 mL

In large bowl, beat together oil, sugar, and eggs until well mixed.  Add remaining ingredients and stir until combined.  Cover, and refrigerate overnight for up to six weeks.

Spoon the batter into paper-lined or non-stick muffin tins and bake in 425 F/220 C oven for 15 to 20 minutes or until firm to the touch.  Makes 24 large muffins or 48 medium muffins.

Calories per muffin : Large 231, Fat 11gr
                                        Medium 116, Fat 5.5gr
Whether you delight in a large or medium muffin you can be sure that the fiber intake is excellent and the phosphorus, niacin and iron intake is good.

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