Tinfoil Chef

Muffins are great, Bran muffins are even better because of the additional fiber. Unfortunately most of ‘em aren’t very good for diabetics or people trying to lose weight. This bran muffin recipe is a good alternative that allows these people to have them without all the refined sugar that goes into the traditional kinds.

Pour a cup and a half of apple juice into a medium saucepan and bring it to a boil over high heat. Then remove it from the heat and pour in 2 cups of processed and stir well. Let this mixture stand for several minutes to set.

Combine a cup of melted butter, a cup of Fruit Sweet and four well beaten eggs and beat well. when it’s thoroughly combined stir in four cups of a ready to eat bran cereal.

Pour in four cups of buttermilk and stir well, then add five cups of flour, five teaspoons of baking soda and a teaspoon of salt.

Beat the batter until it is thoroughly blended and then add the juice and Bran Buds mixture and stir until it’s all well blended.

Drop several teaspoonfuls of batter each into muffin cups that have been greased with butter or your favorite non-stick cooking spray.

Bake at 400 degrees for 15 minutes or until the center of each muffin is done.

What’s cool about this recipe is that you can store the batter in the refrigerator for up to 6 weeks and use it as needed.

You can also add fruit and nuts such as raisins, cranberries, bananas and walnuts to the batter before baking for some variety. Just chop ‘em fine and toss them with a little flour before adding them to the batter.

1 1/2 cups of apple juice
1 cup of melted butter
4 well beaten eggs
4 cups of buttermilk
5 teaspoons of baking soda
2 cups of processed Bran Buds
1 cup of Fruit Sweet
4 cups of ready-to-eat bran cereal
5 cups of flour
1 teaspoon of salt

Technorati Tags: buttermilk, diabetic friendly muffins, fruit sweet, diabetic, bran muffins, muffins, bran muffin recipe, diabetic friendly, fiber, dietary fiber