1 1/2 C Splends's sugar blend for baking
(or 3 C white sugar)
5 C all purpose flour
5 tsp baking soda
3 tsp salt
2 tsp cinnamon (omit for original)
1/2 tsp nutmeg (omit for original)
1/2 C unsweetened apple sauce (omit for original)
1/2 C vegetable oil (1 C oil)
1 C egg beaters (4 eggs beaten)
4 C buttermilk
2 C water
4 C all bran cereal
2 C bran flakes
Preheat oven to 375 degrees. Mix first group of ingredients--sugar through nutmeg-- in a giant mixing bowl with a spoon. Next mix in the wet ingredients one at a time--applesauce through water--into the dry ingredients with a hand mixer. If you mix in this order you wont have any clumps of flour in your batter. Lastly stir in all bran and bran flakes with a spoon. The batter will start out wet and get thicker the longer it sets. This is normal and you do not need to thin it out.
The batter will keep well in the fridge, so if you need to run out and pick up the kids, just pop the bowl in the fridge and finish baking when you get back. Next grease or spray muffin tins to prevent sticking. Pour batter into muffin tins until they are 3/4 full. Bake at 375 degrees for 20-25 min or until the tops are golden brown.
These will last for several weeks, maybe even two to three months. They are great for breakfast or a snack. We like to cut them in half, microwave them for 10 seconds to warm them and spread them with a little margarine. They have a great flavor of cinnamon. Your house will smell like Grandma's come over!
I did not calculate how much each muffin costs because the thought of calculating 5 tsp baking soda makes my head spin! But I get 72 muffins (6 dozen) out of this recipe.
Christie aka Keeza