Pre-order your Thanksgiving feast
Skip the stress of last-minute shopping, prepping and cooking. Get your order in now before it's too late! Pre-order by Oct 7 for pickup on Oct 10 or 11.
BRAN MUFFIN MIX
Making fresh muffins on a whim is a breeze when you have a stash of muffin mix tucked in your freezer. This recipe makes enough dry muffin mix for two batches. Pull a portion out of the freezer when you’re ready to bake and mix it with wet ingredients for a healthy pan of bran muffins.
Yield: Makes 24.
July 02, 2019
BRAN MUFFIN MIX
Ingredients
- 3 cups wheat bran cereal
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup skim milk powder
- 1 tbsp cinnamon
- 1 tbsp baking soda
- 1/2 cup salted butter, chilled and cubed
Directions
- Combine all ingredients except butter in a food processor. Using an on/off motion, process just until blended; do not overprocess. Add butter and process, using an on/off motion, just until blended.
- Divide mixture in half and place in two resealable plastic bags. Freeze for up to 3 months.
- Remove 1 package muffin mix from freezer. Let stand at room temperature for 30 minutes.
- Preheat oven to 400°F.
- Combine package contents with 1 cup raisins in a bowl. Whisk together 1 cup water, 2 eggs, 1 tbsp vinegar or lemon juice and 1 tsp vanilla. Add liquid ingredients to muffin mix; stir just until blended. Spoon batter into paper-lined muffin cups.
- Bake until a cake tester inserted in centres comes out clean, about 18 - 20 minutes.
Nutritional analysis per muffin:
189 calories, 5.1 g fat, 4.3 g protein, 34.7 g carbohydrate, 3.5 g fibre, 236 mg sodium
Tip: We used Post 100% Bran Cereal in this recipe.