Big-Batch Bran Muffins

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Category : Breads

Recipe : Big-Batch Bran Muffins

Don't gasp at the quantity this recipe yields! The virtue of these delicious muffins is
that you make the batter once, then dip into it to make batch after batch--or just a few
at a time. The batter will keep, covered, in the refrigerator up to 1 month, or baked
muffins can be frozen.

Makes 60 servings

15 ounces all-bran cereal
2 cups raisins
6 pitted dried dates, finely chopped
2 cups boiling water
4 1/2 cups + 3 tablespoons all-purpose flour
1 tablespoon + 2 teaspoons baking soda
1 teaspoon salt
2 cups low-fat (1.5%) buttermilk
4 eggs
1/2 cup orange marmalade spreadable fruit
1 1/2 cups unsweetened applesauce
1 cup granulated sugar
1/2 cup + 2 tablespoons vegetable oil
2 teaspoons vanilla extract

In large bowl, combine cereal, raisins and dates; pour in boiling water and stir
until softened. Set aside.
In another large bowl, sift together flour, baking soda and salt; make well in
center and set aside.
In food processor or blender, combine 1 cup of the buttermilk, the eggs and
spreadable fruit; puree until smooth.
Pour the buttermilk mixture into separate large bowl and add the remaining cup
buttermilk, the applesauce, sugar, oil and vanilla; beat until smooth. Pour into well
in flour mixture and stir just until blended. Add reserved cereal mixture and stir
just to combine. Cover with plastic wrap and refrigerate at least 24 hours before
using.
When ready to use, preheat oven to 375o F. Spray twenty-four 2 3/4" muffin
cups with nonstick cooking spray.
Spoon batter evenly into prepared cups, filling each about two-thirds full; bake
until golden brown and puffy, 20-25 minutes. Let cool 2 minutes, then remove to
wire rack and let cool to room temperature. Repeat with remaining batter to make
60 muffins, or cover and refrigerate remaining batter for up to 1 month.

SERVING (1 MUFFIN) PROVIDES: 1/2 Fat, 1/2 Fruit, 3/4 Bread, 20 Optional
Calories; 3 grams Fat, 3 grams Fiber.

PER SERVING: 123 Calories, 3 g Total Fat, 0 g Saturated Fat, 14 mg Cholesterol, 185
mg Sodium, 23 g Total Carbohydrate, 3 g Dietary Fiber, 3 g Protein, 21 mg Calcium