This recipe was adapted from one on Recipezaar (#101530). I used whole wheat pastry flour instead of white flour. The person who posted on Recipezaar says the batter will keep up to a week in the frig and you can bake a few each day. I bake the batch and freeze leftovers then microwave the number I need each time.
- 2 cups wheat bran
- 1 cup sugar
- 2 1/2 cups whole wheat pastry flour (you can use all purpose white)
- 2 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup oil
- 2 cups buttermilk
- 2 eggs, beaten
- 2 tablespoons molasses
- optional, dried fruit, raisins, frozen blueberries, etc. as strikes your fancy
Mix first 5 ingredients together in a large bowl.
Stir in remaining ingredients. If you wish, you can also add chopped apples, raisins or other dried fruit at this point.
Fill greased muffin cups 2/3 full with batter.
Best served warm.