The best part besides the taste? The recipe is easy and makes a very LARGE batch - anywhere from 36 - 48 muffins depending on how big your muffin tins are (I usually make them quite large and get about 36 from one recipe). I often mix these in a clean ice cream pail since the batter will keep for 2-3 weeks in the fridge. I just bake up 12 muffins at a time and then grab the batter again when the muffins disappear so we can have that straight-out-of-the-oven deliciousness whenever we want!
Oh, did I also mention that an average size muffin has about 4 grams of protein and more than 3 grams of fiber? Pretty great way to stay full till lunch if you ask me! Of course there are ways to make these muffins even higher protein by altering the ratio of flour to bran and you could probably get away with a bit less oil, but this is the traditional family recipe and I choose not to mess with it! After all, this recipe uses simple ingredients found in most people's homes and doesn't contain any hard-to-pronounce weird preservatives. Have you ever looked at the ingredient list of pre-packaged muffins in your local grocery or convenience store? I don't believe every food we eat needs to be ultra low fat or that we can never-ever use white flour in our baking. If it's homemade from simple ingredients and eaten in moderation I say it's a "Dietitian Approved Choice!" Go ahead, give these a try and please feel free to leave a comment down below on how you and your family enjoyed them. Now you'll have to excuse me .... the oven just beeped!
Directions and the recipe
First things first, get that oven preheating! 350 C for 20 minutes is all it takes to get these little guys golden brown!
Below, it's starting to come together. This the point at which you should STOP MIXING!
4 cups flour
4 cups bran
1 1/2 cup sugar
1 Tsp baking soda
4 tsp baking powder
2 tsp salt
2 tsp vanilla
2 cups cold coffee
2 cups milk
1 1/2 cups oil
Mix dry ingredients.
Mix wet ingredients.
Stir together until just combined.
Pour into muffin tins until about 3/4 full.
Bake at 350 C for 20 min or until toothpick inserted into the center comes out clean.
Batter keeps in the fridge for 2 -3 weeks so feel free to bake only as many muffins as you need!
NOTE: You can find this recipe and all others posted on the WHITTY NUTRITION Blog under the Recipes section.
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