Cooking Archive

NOBLE UNIVERSITY | Cooking

February 2009

The Christmas season has long passed, however for some of us, the reminders of the season hit us every time we step on the scale. The winter months in Michigan make it extremely difficult to enjoy the outdoors, especially with blowing winds, temperatures in the teens and slippery conditions. Yet with every New Year, resolutions are made to eat healthy, exercise regularly and in general, improve our health, but soon those promises seem to fall by the wayside.

The following recipe for bran muffins is one I have used over the years. The addition of bran to the daily diet is beneficial as bran is particularly rich in dietary fiber and omegas and contains significant quantities of protein, vitamins and dietary minerals. The best part about this recipe is that it allows you to have fresh muffins daily as once the batter is made, it can easily be stored in the refrigerator for 2 weeks, simply ladle out what you want to bake for that day or share some of the batter with neighbors allowing them to bake their own. Baked muffins also freeze nicely.

BRAN MUFFINS
2 Cups 100% Bran or Kellogg’s Bran Buds
2 Cups Boiling Water

Pour boiling water over the bran and let stand until cool.

Cream together in a separate large bowl:

2 ½ Cups *Sugar
4 Eggs
1 ¼ Cups Oil
* 2 cups of honey could be used in the place of sugar!

Add to creamed mixture:

1 Qt. Buttermilk
4 Cups Kellogg’s All-Bran (or plain bran)
1 lb. Raisins

Then add slowly:

5 Cups Flour (whole wheat flour recommended)
1/12 tsp. Salt
5 tsp. Baking Soda

Finally add bran and water mixture and mix well. Store in covered container in the refrigerator and use as desired but do not stir each time. Improves with age

Bake 20-25 minutes at 375 degrees – makes about 7 dozen muffins total.