Helen's Refrigerator Bran Muffins

MICHAEL’S REFRIGERATOR BRAN MUFFINS
AS REVISED FROM HELEN MAIRE’S RECIPE


1 fifteen to eighteen ounce box of wheat or oat bran flakes 


3 cups whole wheat pastry flour


2 cups all purpose flour


5 tsp soda


2 tsp salt


1 cup sugar or Splenda/sugar blend


1 qt buttermilk


2/3 cup oil


4 eggs - slightly beaten


1 - 2 cups (to taste) dry fruit (raisins, cranberries, apricots or combination) 


1 - 2 cups (to taste) of baking size walnut pieces


Prepare 1 - 2 cup(s) diced dry fruit of choice by soaking in water for 30 minutes to “plump” and then thoroughly drain.


Combine oil, eggs, sugar, buttermilk with electric mixer.


Combine flours, soda, salt. Use a whisk to mix dry ingredients thoroughly.


Add fruit and nuts to dry mixture and combine well.


Add cereal to dry mixture and combine well.


Mix wet and dry mixtures until mostly combined. The secret of good muffins is to NOT over mix.


Fill muffin papers 3/4 of the way and bake at 375 for 15 minutes. Test with a toothpick.


Michael’s Secrets:


•Use “Simply Eggs,” one carton, for a very low cholesterol egg substitute. •Makes up to 4 dozen muffins.


•Muffins keep up to one month in sealed container in refrigerator. Longer in freezer.


•Refrigerated muffins taste best when warmed briefly in microwave.


•I use a 3/4 cup ice-cream scoop with trigger release to fill muffin papers