Six Week Bran Muffins

Sometimes people don't like to cook from scratch/food storage because it takes too long to make things. This recipe will help you with that.  Growing up we had these muffins often, though I have changed them up a bit.  The batter will store in the fridge for up to 6 weeks (or so I am told - we got through it quicker than that).  It's nice to pull it out and just back the muffins fresh without going to the work and clean-up to make the dough. One recipe will make about 48 muffins.

Six Week Bran Muffins

• 1 cup apple sauce natural
• 2 cups sugar
• 5 cups wheat flour
• 4 cups All-bran
• 2 cups bran flakes
• 2 cups  water
• 1 tsp salt
• 5 tsp baking soda
• 4 cups skim buttermilk (or 4 cups powdered milk mixed with water, add 4 T vinegar and let sit 5 minutes)
• 4 eggs (or powdered egg plus water mixed according to package directions)
• 2 cups dried cranberries

Directions

Pour boiling water over Allbran in small bowl. Cream together apple sauce and sugar. Add eggs and milk. Add both brans. Sift in flour, salt and soda. Fold in cranberries. Bake for 15-18 minutes at 375 degrees.

Diabetics take note: Originally this recipe has 1 cup of oil instead of 1 cup of apple sauce.  I thought that because it had a high fiber content that it would be OK for my blood glucose.  It wasn't.  Next time I won't sub all of the apple sauce for the oil to see if it goes any better.

Mixed according to these directions each muffin has 141 calories, 1.5 grams of fat, 26g cabs, 5g fiber and 4 g protein.