2 cups whole bran cereal
2 cups buttermilk
2 eggs
1/2 cup vegetable oil
2 cups all-purpose flour*
2/3 cup packed brown sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons granulated sugar
1 teaspoon finely grated orange or lemon peel
Heat oven to 400<; Grease bottoms of medium muffin cups.
Mix cereal and buttermilk; let stand until buttermilk is absorbed. about 3 minutes. Beat in eggs and oil. Add remaining ingredients except granulated sugar and orange peel; mix until flour is moistened.
Fill muffin cups 2/3 full. Mix granulated sugar and orange peel; sprinkle over batter. Bake until light brown. 15 to 20 minutes.
Remove from muffin pan immediately.
2 dozen muffins.
*If using self-rising flour, omit baking powder and salt.
Do Ahead Tip: Batter can be tightly covered and refrigerated immediately up to 3 days. Bake as many muffins as needed.
Variations
Raisin Muffins: Omit granulated sugar and orange peel. Fill muffin cups half full. Sprinkle 1 teaspoon raisins over batter in each cup; add enough batter to fill cups 3/4 full.
Surprise Muffins: Omit granulated sugar and orange peel. Fill muffin cups half full. Drop 1 teaspoon apricot preserves or orange marmalade in center of each; add enough batter to fill cups 2/3 full.
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