Store and Bake Muffins 1 cup quick-cooking rolled oats (not instant oatmeal) 1 cup all-bran cereal 1 cup buttermilk or sour milk 1/2 cup brown sugar 1/4 cup vegetable oil 1/2 cup applesauce 2 eggs 1 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
Combine oats, bran cereal and buttermilk; mix well and let stand about 5 minutes to soften cereal. Stir in brown sugar, oil and applesauce. Add eggs, one at a time, beating well after each. Add flour, baking powder, soda and salt; mix just until blended. Spoon into muffin cups or lined custard cups. Bake as directed below. Batter can be stored up to 1 week. You can add 1 cup raisins or chopped dates or 1/2 each, if desired. Makes about 24 muffins. The muffins are great for busy mornings since you can zap a couple quickly and have a hot muffin or two for breakfast. And any of the recipes are great when feeling a bit under the weather since they don't take much effort to mix and bake. Muffin Cooking Chart: Freshly prepared batter: 1 muffin 20 to 30 seconds 2 muffins 30 to 45 seconds 3 muffins 45 to 60 seconds 6 muffins 60 to 90 seconds Refrigerated batter: 1 muffin 30 to 45 seconds 2 muffins 45 to 60 seconds 3 muffins 1 1/4 to 1 1/2 minutes 6 muffins 2 to 2 1/2 minutes _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
