The South Arm Multicultural Community Kitchen started off with a sweet recipe first.
This high fiber Best Bran Muffin is freezer friendly.
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2 cups ground wheat bran
- 1 1/2 cups buttermilk
- 1 cup water
- 1/2 cup sugar (or honey)
- 1/4 cup molasses
- 2 eggs
- 2 1/2 tablespoons oil (or coconut oil, melted)
- 1 cup raisins
Source: South Arm Community Kitchen
|Preheat oven to 350F.
Lightly coat a 12-cup muffin tin with non-stick cooking spray or butter. Dust generously with flour and knock off excess flour.
Add raisins to a small sauce pan and 1 cup of water to it. Bring to a boil and lower the heat and simmer for 10 minutes, remove from heat and let cool.
Strain the raisins and reserve the liquid.
|While raisins are cooking, take a bowl and mix flour, baking soda, salt and ground wheat bran together. Set aside.
If you cannot find ground wheat bran, you can make your own by blending wheat bran cereal in a food processor or blender until coarse crumb mixture.
|In a large bowl, blend (or whisk) together eggs, oil, buttermilk, molasses and sugar.
|Add raisins to the wet ingredients and puree.
|Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined, making sure not to over mix. If the batter is too dry, you add a little of the raisins cooking liquid a little at a time.
|Fill muffin tin 3/4 full (we actually filedl all the way as we did not want to waste the excess batter).
Bake at a 350F pre-heated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
|Remove from pan and enjoy.
To freeze the muffins, let them cool completely at room temperature. Place in a large gallon sized zip lock bag and remove as much air as you can before zipping it closed. Place in the freezer. When ready to eat, either take them out the night before to thaw at the counter or microwave for 30 to 40 seconds if taken out straight from the freezer.