Summer Ice Box Muffins
Source of Recipe
Recipe created by Art Smith
Recipe Introduction
With this easy recipe, you can enjoy muffins any time. Just whip up a batch of batter at the beginning of the week and serve muffins fresh from the oven every morning. You can even vary the fruits each day, depending on what's growing in your garden, or what you bring home from the market!
List of Ingredients
Makes approximately 30 muffins
3 cups unbleached all-purpose flour
1/2 cup whole wheat flour
3 1/2 teaspoons baking soda
Pinch of salt
2 teaspoons cinnamon
3 cups bran cereal
1 cup sugar
1/2 cup brown sugar
3 eggs, beaten
1/2 cup applesauce
1/2 cup canola oil
1 cup 2% milk
2 cups plain yogurt
1 teaspoon whole vanilla
3 cups of blueberries (or 2 cups of dried cranberries or cherries)
In a large bowl, sift the all-purpose and whole wheat flours, soda, salt and cinnamon. In another, add the regular and brown sugars, eggs, applesauce, oil, milk and vanilla and beat well. Pour the wet ingredients into the dry, add the cereal and blend well, stirring carefully. Place the batter into a sealed plastic container in the refrigerator, and use as needed.
When ready to bake, use the batter from the container as needed. Take out the desired amount of batter, stir in some fresh blueberries, and place 1/4 cup of batter in oiled muffin tins. (Or line the tins with paper muffin cup liners.) Pre-heat the oven to 400 degrees and bake for about 5 minutes. Reduce the heat to 375 degrees and bake for about 15-20 more minutes, or until a toothpick inserted in the muffins comes out clean.
Remember, only add the fresh blueberries (or other fruit) to the batter immediately before baking. The batter will keep in your refrigerator for up to a week.
Recipe
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