Sue Gillespie's Six-Week Bran Muffin Batter

Recipe Ingredients

1		Buttermilk
2 cups	474ml	Water
1 1/2 cups	355ml	Honey
3/4 cup	177ml	Safflower oil
4		Eggs
		(or 1 cup egg substitute)
3 cups	120g / 4.2oz	Bran cereal
3 cups	480g / 16oz	Raisin-bran flakes
3 cups	187g / 6.6oz	Whole-wheat flour
2 cups	125g / 4.4oz	All-purpose flour
5 teaspoons	25ml	Baking soda
2 teaspoons	10ml	Salt (optional) - or to taste

Recipe Instructions

In a large mixing bowl, combine buttermilk, water, honey, oil, and eggs; beat well with an electric mixer. Stir in the bran and raisin-bran cereals.

In another bowl, sift together flours, soda, and salt if desired. Stir flour mixture into bran batter until well mixed.

Cover and store in refrigerator; use as needed. The batter will keep for 6 weeks and can be used to make a few fresh-baked muffins at a time.

To bake, fill nonstick muffin cups coated with cooking spray 2/3 full and bake for 20 to 25 minutes in a preheated 400 degree oven.

To bake 1 or 2 muffins: Spoon batter into small glass Pyrex custard cups or metal egg-poaching cups that have been coated with cooking spray; bake in toaster oven as directed.

To bake and freeze: Bake several trays of muffins at a time. Cool thoroughly. Freeze the muffins in plastic bags.

This recipe yields enough batter for 6 dozen muffins, under 100 calories each.

Source:
LIGHT & EASY by Barbara Gibbons (c) 1991 - Harper Perennial, a division of Harper Collins, New York - 144 pages - $12.95 - As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest

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