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6 Week Bran Muffins


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6 Week Bran MuffinsThe batter can stay in your refrigerator for 6 weeks, and you can bake as needed. I halved the recipe, baked them all, and froze them.


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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 26 for half a recipe

Supplies:

Blueberries were on sale, so I used those instead of raisins or apples. I also substituted flaxseed meal for the wheat germ, as that is what I had on hand.

Steps:

  1. Pour boiling water over 2 cups bran.
  2. In another bowl, sift flour, soda, salt, and spice. (I used a whisk instead of sifted.)
  3. Add wheat germ and rest of bran; combine with wet bran.
  4. Stir until moist; add oil, sweetener, eggs, buttermilk and fruit.
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  6. Pour into well-greased muffin tins.
  7. Bake at 400 for 15-20 minutes.
  8. 6 Week Bran Muffins
     
  9. Cool on a wire rack.

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