Recipe For Cooking Big-Batch Bran Muffins

Toaster Oven Muffins :: Sweet Muffins

Big-Batch Bran Muffins

Posted by kdipaolo at recipegoldmine.com April 2001

Don\t gasp at the quantity this recipe yields! The virtue of these delicious muffins is that you make the batter once, then dip into it to make batch after batch--or just a few at a time. The batter will keep, covered, in the refrigerator up to 1 month, or baked muffins can be frozen.

Makes 60 servings.

15 oz. all-bran cereal
2 C. raisins
6 pitted dried dates, finely chopped
2 C. boiling water
4 1/2 C. plus 3 Tbsp. flour
1 Tbsp. plus 2 tea. baking soda
1 tea. salt
2 C. low-fat (1.5%) buttermilk
4 eggs
1/2 C. orange marmalade spreadable fruit
1 1/2 C. unsweetened applesauce
1 C. sugar
1/2 C. plus 2 Tbsp. canola oil
2 tea. vanilla extract

In lrg. bowl, combine cereal, raisins and dates; pour in boiling water and stir until softened. Set aside.

In another lrg. bowl, sift together flour, baking soda and salt; make well in center and set aside.

In food processor or blender, combine 1 C. of the buttermilk, the eggs and spreadable fruit; purée until smooth.

Pour the buttermilk mixture into separate lrg. bowl and add the remaining C. buttermilk, the applesauce, sugar, oil and vanilla extract; beat until smooth. Pour into well in flour mixture and stir just until blended. Add reserved cereal mixture and stir just to combine. Cover with plastic wrap and refrigerate at least 24 hours before using.

When ready to use, preheat oven to 375 degrees F. Spray twenty-four 2 3/4-in. muffin C. with nonstick cooking spray. Spoon batter evenly into prepared C., filling each about two-thirds full; bake until golden brown and puffy, 20-25 min. Let cool 2 min., then remove to wire rack and let cool to room temperature. Repeat with remaining batter to make 60 muffins, or cover and refrigerate remaining batter for up to 1 month.

1 Muffin = 2.5 WW points