Before we arrived in Minnesota, my mom did a lot of food prep work so that she could play with her grandkids the maximum amount of time. We had wonderful meals that she made up ahead of time (or made the key ingredients in advance). One thing that was waiting for us were these delicious and nutritious Cinnamon Bran Muffins. The batter will keep in the refrigerator for two weeks and are easily microwaved for a hot breakfast, fast. If you are gearing up for school to start and want to have fresh breakfasts all set to go, this is a good option.
Cinnamon Bran Muffins
2 cups whole bran flakes
1 cup boiling water
2 1/2 cups flour (use whole wheat or white)
3/4 cup sugar
2 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 cups buttermilk
1/2 cup oil
1 cup raisins (optional)
1. In a large bowl combine the wheat bran and boiling water; let cool
2. Stir next 4 ingredients together and set aside.
3. In 3rd bowl stir eggs, buttermilk, oil and raisins. Add bran mixture, then flour mixture.
4. Fill muffin cups 2/3 full. Bake at 425 degrees for 20 minutes.
If storing batter in the refrigerator you can make a muffin at a time in the microwave. Butter a glass dish, fill two thirds full, cover with a plate, and microwave for about 30 seconds. You could also bake an entire batch and freeze them. They thaw quickly when needed.
Makes 18 muffins
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