30 Day Healthy Buttermilk Bran Muffins
Convenient, easy, healthy and delicious, the mixture for these 30 Day Healthy Buttermilk Bran Muffins can be made ahead, stored in the refrigerator for up to 30 days and then used as needed.
- 2½ cups (350g)all purpose / cake flour
- 2 teaspoons (10 ml) baking soda / bicarbonate of soda
- 1 teaspoon (5) ml salt
- 2 cups (90g)wheat bran / digestive bran See note 1
- 1½ cups (300g) brown sugar
- 1 cup (150g) raisins or currants See note 2
- ½ cup (125ml) buttermilk
- ½ cup (125ml) sunflower or canola oil
- 1 teaspoon (5 ml) vanilla essence
- 2 cups (500ml) milk
Add all dry ingredients in a bowl and mix together with a fork
In a separate bowl, add all wet ingredients together mix until combined
Take the bowl with the dry ingredients and make a well in the center.
Pour the wet ingredients into the center of the dry ingredients and mix lightly until just combined. Do not overmix, the mixture should still be lumpy.
Spoon the mixture into muffin pans, filling each about ⅔ full.
Bake in a preheated oven of 350°F° ( 180°C) for 15-20 minutes until baked and golden brown.
Remove baked muffins from the pan and cool on a wire rack.
1.Wheat bran or digestive bran can be found in the flour section of your grocery store. If however you cannot find bran then simply leave it out and use wholewheat or wholemeal flour in place of the all purpose/ cake flour in the recipe.
2. Leave out the raisins and substitute with nuts or dried fruit if you prefer.
3.You can keep the mixture refrigerated for up to 30 days in an airtight container OR you could bake up the entire batch and freeze the baked muffins for up to 3 months
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg