BRAN-CURRANT MUFFINS
These are moist and flavorful, just pleasantly sweet. The recipe makes quite a lot of muffins, but the batter will keep in the fridge for up to 6 weeks. From the back of a box of Sun-Maid Zante Currants. I'm sure raisins or other dried fruits would work as well, but the currants are delightful.
Provided by pattikay in L.A.
Categories Quick Breads
Time 35m
Yield 30 muffins
Number Of Ingredients 11
Steps:
- Place bran cereal in a large mixing bowl. Pour in buttermilk, water and oil - stir well and let sit for a few minutes for the bran to soften.
- Mix in eggs and brown sugar.
- Add dry ingredients all at once, stir in just enough to combine.
- Fold in currants.
- This will make about 30 muffins, so grease as many muffin tins as you need and fill the cups 2/3 full.
- Bake at 375 for about 17-20 minutes (depending on how your oven behaves).
- Store remaining batter in a tightly-covered container in the refrigerator for up to 6 weeks.
Nutrition Facts : Calories 145.2, Fat 4.5, SaturatedFat 0.7, Cholesterol 14.8, Sodium 145.1, Carbohydrate 25.8, Fiber 2.5, Sugar 13.7, Protein 3.1
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