OK folks......this recipe is better than any yogurt with balancing bacteria, will work within hours, and tastes very good. They are low in fat, low in sugar and a very nice change from the bakery variety of bran muffins.
My mom used this recipe for years and changed it to her tastes and I have modified it even further to suit my taste.
Ruthie’s Bran Muffins
Makes 1 dozen Texas size muffins or 2 dozen regular size muffins.
6 cups of a high fiber, bran cereal
1 quart of buttermilk
3 cups flour
3 cups grated apple sprinkled with lemon juice
1 cup of dried currants
9 tsp baking powder
3 tsp salt
3 tsp cinnamon
1 ½ cups sugar
6 large eggs, beaten - you can easily use egg substitute here
12 tbsp vegetable oil
Mix all the dry ingredients together, except for the cereal and set aside
Mix all the wet ingredients together and pour over the cereal, stir to moisten the cereal and let sit for 15 minutes
Mix the wet and dry ingredients by folding together, add the grated apples and the dried currants and fold in.
Preheat oven to 350’
Fill muffin tins 2/3 full and bake for 30 to 45 minutes, or until a cake tester comes out clean.
These bran muffins are very moist, very filling and…ahem….very effective.
From my purple kitchen to you...