Refrigerator Micro-Bran Muffins
|Bran flakes||1 1⁄2 Cup (24 tbs) (375 Ml)|
|Bran||1 1⁄2 Cup (24 tbs) (375 Ml)|
|Boiling water||1⁄2 Cup (8 tbs) (125 Ml)|
|Eggs||2 , slightly beaten|
|Molasses||50 Milliliter (1/4 Cup)|
|Buttermilk/Sour milk||425 Milliliter (1 3/4 Cup)|
|Oil||50 Milliliter (1/4 Cup)|
|Browning sauce||10 Milliliter (2 Teaspoon, Such As Crosse And Blackwell)|
|Raisins/Dates or currants or prunes||1 Cup (16 tbs) (250 Ml)|
|Baking soda||2 1⁄2 Teaspoon (12 Ml)|
|Baking powder||1 Teaspoon (5 Ml)|
|Salt||1⁄4 Teaspoon (1 Ml)|
|Firmly packed dark brown sugar||1⁄2 Cup (8 tbs) (125 Ml)|
|Whole wheat flour||2 Cup (32 tbs) (500 Ml)|
Microwave muffin pan, paper-lined .
In a large bowl, combine Bran flakes and cooking bran.
Add boiling water and stir to moisten evenly.
Set aside to cool.
Then add molasses, buttermilk, oil, browning sauce and dried fruit; blend together well.
In another bowl combine baking soda, baking powder, salt, sugar and flour.
Add to bran mixture and stir just until moist.
Spoon batter into prepared muffin pan, filling cups two-thirds full.
Bake on a rack for 2 1/2 to 3 minutes on High, rotating pan once during cooking time before removing muffins from pan.
HINT: For a special treat to keep kids happy while you're busy microbaking, take simple chocolate or vanilla wafers and place a marshmallow on top of each.
Microwave for 15 seconds.
The marshmallows will fluff up to a fantastic size and the kids love it.