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Ready Bake Bran Muffins

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  Whole bran cereal 3 Cup (48 tbs)
  Boiling water 1 Cup (16 tbs)
  Eggs 2 , lightly beaten
  Buttermilk 2 Cup (32 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Raisins/Currants / chopped pitted dates or prunes 1 Cup (16 tbs)
  Baking soda 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 1 Cup (16 tbs)
  All purpose flour 2 1⁄2 Cup (40 tbs)

In a large bowl, combine cereal with boiling water and stir thoroughly.
Let cool, then stir in eggs, buttermilk, oil, and fruit; blend well.
In another large bowl, mix together baking soda, salt, sugar, and flour; then stir in bran mixture.
Cover tightly and refrigerate for up to 2 weeks; before using, stir batter to distribute fruit evenly.
To bake, spoon refrigerated batter into a paper cup lined microwave cupcaker or paper lined 6 ounce custard cups, filling each cup half full.
If using custard cups, arrange them in a circle on a large, flat plate.
Prepare desired number of cups and microwave on HIGH (100%) for time indicated on chart (next column).
If muffins are baking unevenly, .rotate dish 1/4 turn after 2 minutes.
Check for doneness at minimum time — muffins should spring back when lightly pressed in center; moist spots will disappear upon standing.
Immediately remove muffins from cups and let stand on a wire rack for 2 minutes before serving.

Recipe Summary

Difficulty Level: 
Party, Healthy

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Ready Bake Bran Muffins Recipe