Keep this handy muffin batter in the refrigerator all week and dip into it to bake as many muffins as you need.
Ingredients
- 1 cup all purpose flour
- ¾ cup unprocessed wheat bran
- ½ cup whole wheat flour
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup skim milk
- 2 eggs or 4 egg whites
- 1/3 cup firmly packed brown sugar
- ¼ cup unsweetened applesauce
- 2 tablespoons vegetable oil
- 1/3 cup raisins, chopped dates, or mixed dried fruit bits
Method
Vegetable oil spray or paper baking cups
In a large bowl, stir together the all purpose flour, wheat bran, whole wheat flour, baking powder, cinnamon and salt. Make a well in the center. Set aside.
In a medium bowl, stir together milk, eggs, brown sugar, applesauce and oil. Add to flour mixture, stirring just until moistened. Batter should be thick and lumpy. Fold in raisins. Use batter immediately or store in an airtight container in the refrigerator for up to 1 week.
To bake, preheat oven to 400 degrees. Do not stir batter. Lightly spray desired number of muffin cups with vegetable oil spray or line with paper baking cups. Fill muffin cups two thirds full. Bake 15 to 18 minutes or until brown.
If making only a few muffins, fill empty cups with water for even baking.
