This batter can be stored in the fridge for up to six weeks. As the batter ages, the muffins tops will become more flat and less-domed, but the batter will still rise well.
Servings: 4dozen
Author: Mary Gillespie
Ingredients
5cups/ 1.250 liters wheat bran
1cup/ 250 ml oatmeal
1cup/ 250 ml vegetable oil
1cup/ 250 ml brown sugar
1/2cup/ 125 ml molasses
2cups/ 500 ml boiling water
3cups/ 750 ml buttermilk or sour milk
1cup/ 250 ml orange juice
4eggs
1tablespoon/ 15 ml grated orange rindoptional
3cups/ 750 ml whole wheat flour
2cups/ 500 ml all-purpose flour
2tablespoons/ 30 ml baking soda
1tablespoon/ 15 ml baking powder
1-1/2 / 7.5mlteaspoons salt
1-2cups/ 250-500 ml raisins or other dried fruitoptional
Instructions
To make batter:
In large bowl, stir together wheat bran, oatmeal, vegetable oil, brown sugar, and molasses.
Stir boiling water into the mixture, and let it sit until cooled and bran has softened.
When the mixture has cooled, stir in the buttermilk, orange juice, eggs and grated orange rind (if you are using it).
In large separate bowl, stir together the whole wheat flour, all-purpose flour, baking soda, baking powder and salt.
Pour bran mixture over flour and stir gently until all the flour has been moistened. Try not to overmix the batter.
Gently fold in the raisins (if you are using them).
Store batter in a large storage container in the fridge for up to six weeks.
To bake muffins:
Preheat oven to 400 degrees F / 204 degrees C.
Grease muffin cups or line with paper liners.
Spoon batter to fill cups 2/3 -3/4 full.
Bake for 15 minutes or until a toothpick tests clean.
Remove from oven and let muffins sit in pan for 5 minutes before removing to a cooling rack.