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The batters will keep in the refrigerator for up to 6 weeks, as long as you use commercial buttermilk or plain yogurt for your dairy ingredient.
Stir together the dry ingredients, then mix in the wet ingredients. May be refrigerated after mixing. Use a small ice cream scoop to fill the paper-lined or well- greased muffin cups. Bake in a preheated oven at 425 degreees for 15-20 minutes.
So let's get rid of all the extra sugar and fat and the expensive, sugar-filled bran cereal!
preheat oven to 425°
4 cup natural bran
1-2 cups seedless raisins, optional
1 tablespoon baking soda
1 cup boiling water or apple juice
5 cups apple sauce, divided (or mashed bananas), divided
1-2 cups buttermilk
1/2 cup oil or butter, melted
1-2 cup firmly packed light brown sugar
5 cups all-purpose flour (may substitute 1/2 cup soy or bean flour)
3 tbsp. baking powder
1 tbsp. ground cinnamon or pumpkin pie spice
2 cups confectioners' sugar for glaze, or use streusel topping
Mix bran, soda and hot water, stir and soak 10 minutes. Stir in apple sauce, milk, egg, butter and brown sugar; let stand 5 minutes. In large bowl, blend flour, baking powder and cinnamon; stir in bran mixture just until blended (batter will be lumpy). Stir in raisins, if desired.
Spoon batter into 48 greased 2 1/2 inch muffin pan. Bake at 400 degrees for 15-20 minutes. Cool slightly. Drizzle with Apple Sauce Glaze. Makes 4 dozen.
Bonus:Apple Sauce Glaze. Blend 2 cup confectioners' sugar into 1/4 cup apple sauce until smooth.
8 oz. cream cheese(room temp.), ricotta cheese or dry cottage cheese
Stir until well combined. Filling will keep in refrigerator for 1 week. Put 1 heaping tablespoon batter into muffin liner or pan. Top with 2 teaspoons cream cheese filling. Spread about a heaping tablespoon of batter over filling to cover completely. Bake as normal.