Saturday, January 25, 2014
Refrigerator Bran Muffins
4 cups bran flake cereal
4 cups original All-Bran cereal
1 cup old-fashioned oats
2 1/2 cups boiling water
Stir above ingredients together in a very large bowl and set aside to cool.
Meanwhile, whisk together and set aside:
6 tsp. ground golden flaxseed meal
dash of guar gum
10 T. warm water
In stand mixer, beat together at medium-high speed until well-blended:
2 sticks (1 cup) room temperature vegetable shortening (I use Earth Balance)
2 1/2 cups granulated sugar
1/2 cup apple sauce (I use cinnamon apple sauce)
2 cups soy milk with 1 tsp. apple cider vinegar stirred in
2 cups almond milk with 1 tsp. apple cider vinegar stirred in (or more soy milk, if allergic)
prepared flaxseed meal mixture
Whisk together in a large bowl:
3 1/2 cups unbleached all-purpose flour
1 cup whole wheat flour
5 T. baking powder
1 T. salt
Gradually add flour mixture into mixer and beat on medium until well-blended.
Scrape contents of mixer bowl into the very large bowl of cereal/oat mixture and stir rigorously with a wooden spoon until well-blended. Your arm will be tired.
Store in large air-tight container in refrigerator until expiration date on soy and almond milk cartons (so buy fresh!)
To make muffins:
Preheat oven to 375 degrees. Spray or oil muffin pan. Spoon refrigerated mix into muffin pans, filling each tin 3/4 full. These are delicious plain, but you can also poke in desired mix-ins like chopped apples, shredded coconut, sliced bananas, raisins, cranberries or a few chocolate chips (kids!). Bake for 25 minutes and allow to cool for 10 minutes. So yummy with a little butter and glass of cold milk!