SIX WEEK MUFFINS

Six Week Muffins image

This is a recipe from cookbook by La Leche League called Whole Foods From The Whole Family. I love these muffins! The muffin batter keeps in the fridge for six weeks so you use it as you need it.

Provided by AngAustinBrody

Categories Breakfast

Time 35m

Yield 50 muffins

Number Of Ingredients 12

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Ingredients

2 cups boiling water
5 cups natural bran
5 cups whole wheat flour
5 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon or 2 teaspoons pumpkin pie spice
1 cup wheat germ
1 cup oil
1 cup molasses or 1 cup brown sugar
4 eggs, beaten
4 cups buttermilk or 4 cups yogurt
1 cup raisins or 1 cup chopped apple

Steps:

Pour boiling water over 2 cups bran.
In another bowl, sift flour, soda, salt, and spice.
Add wheat germ and rest of bran; combine with wet bran.
Stir until moist; add oil, honey, eggs, buttermilk and optional fruit.
Pour into well-greased muffin tins.
Bake at 400 for 15-20 minutes.

*** Explore more Six Week Muffins Recipes »

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