Contributed By: dhanyaka
Dr. Weil's Optimum Health Plan
This old-fashioned recipe makes a muffin batter that can be kept in the refrigerator so you can make 1 or 2 muffins at a time. Or you can make them all at once and freeze them. They thaw in just a few minutes if left on the kitchen counter.
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: American
Meal Type: Breakfast & Brunch
Lunch
Snack
Dessert
Ingredients
3/4 cup Bran cereal (not flakes)
1/4 cup Boiling water
2 tbsp Olive oil or canola oil
1 tbsp Sugar
1 Egg
1/2 cup Buttermilk
1 tbsp Grated fresh ginger
2 tbsp Raisins or other chopped dried fruit
1/2 cup Unbleached flour
1 tsp Baking soda
Preparation
Pour boiling water over the bran cereal in a mixing bowl. Stir to mix and let stand 5 minutes. Add the oil, sugar, egg, buttermilk, grated ginger and raisins to the bran and mix well. In a small bowl, mix together the flour and baking soda. Stir into the bran mixture and mix well. The batter can be kept tightly covered in the refrigerator for about a week.
To bake, preheat the oven to 400 degrees. Lightly oil a muffin tin if you are making all 6 muffins or place a foil muffin cup in a custard cup if you are baking just one muffin. Don't stir the batter if it has been keeping in the refrigerator. Fill the muffin tin or muffin cups 2/3 full of batter. Bake the muffins for 12 - 14 minutes or until the top springs lightly back to the touch.
Cook's Notes
36mg cholesterol
Nutrition Information
Calories: 136
;
Total Fat: 6 g
;
Saturated Fat: 1 g
;
Carbohydrates: 19 g
;
Protein: 4 g
;
Calcium: 25 mg
;
Sodium: 258 mg
;
Fiber: 3 g