Refrigerator Apple Bran Muffins



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Request From: "Debby Boseley" <[email protected]>
> Is there such a thing as a healthy breakfast muffin? I would like to
make
> something I can eat in the morning which is easy to grab up and take
with
> me. I am beginning to theink it is the only hope of my eating a
breakfast. Any
> help you can provide would be great.

Refrigerator Apple Bran Muffins

These are some of my favorite muffins, and they can be made fresh each morning. Make the batter
ahead of time and store, covered, in the refrigerator for 2-3 weeks. (The recipe is easily divided
into less--this amount will make about 40 muffins)

2 cup boiling water 6 cup bran (miller's bran, wheat bran) 4 1/2 cup (36 oz) apple juice concentrate
(the frozen stuff, thawed) 1 cup vegetable oil 4 eggs 5 cup whole wheat flour 5 tsp backing soda 1
tsp salt 3 cup (12 oz) raisins (presumably you could substitute any other dried fruit)

Pour the boiling water over 2 cup of the bran, and let stand till cool. Beat eggs, beat in oil, beat
in apple juice concentrate, and add the cooled bran. Whisk together the flour, baking soda, and
salt. Combine the wet and dry ingredients. Fold in remaining 4 cup bran and the raisins. Store this
in the refrigerator. Do not stir. Mix will keep, covered, for 2-3 weeks. When ready to bake, preheat
oven to 425F. Grease muffin tins. Without stirring, gently spoon the batter into the tins. Fill the
cups pretty full, most of the rising will have already taken place (which is why you don't want to
stir the batter once you've made it). (If you're not using all the cups in your muffin pan, add a
little water to the empty ones.) Bake at 425F about 10 minutes, until they have risen. Then lower to
400F and bake till browned, 20-25 minutes altogether.

Modified from The Political Palate, Bloodroot Collective

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