Big-Batch Bran Muffins
|Title:||Big-Batch Bran Muffins|
Don't gasp at the quantity this recipe yields! The virtue of these delicious muffins is that you make the batter once, then dip into it to make batch after batch--or just a few at a time. The batter will keep, covered, in the refrigerator up to 1 month, or baked muffins can be frozen.
Makes 60 servings.
15 ounces all-bran cereal
2 cups raisins
6 pitted dried dates, finely chopped
2 cups boiling water
4 1/2 cups plus 3 tablespoons all-purpose flour
1 tablespoon plus 2 teaspoons baking soda
1 teaspoon salt
2 cups low-fat (1.5%) buttermilk
1/2 cup orange marmalade spreadable fruit
1 1/2 cups unsweetened applesauce
1 cup granulated sugar
1/2 cup plus 2 tablespoons vegetable oil
2 teaspoons vanilla extract
In large bowl, combine cereal, raisins and dates; pour in boiling water and stir until softened. Set aside.
In another large bowl, sift together flour, baking soda and salt; make well in center and set aside.
In food processor or blender, combine 1 cup of the buttermilk, the eggs and spreadable fruit; pur