Ingredients
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1/2 cup raisins
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1 cup brown sugar, packed
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3/4 teaspoon salt
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2 teaspoons baking soda
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2 teaspoons baking powder
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2 1/2 cups of pure natural bran
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1 1/2 cups rolled oats
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1 cup bread flour
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1 1/3 cups stone ground whole wheat flour
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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2/3 cup oil
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1/2 cup honey
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1/4 cup molasses
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1 teaspoon vanilla
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4 large eggs
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2 (8 ounce) cartons yogurt
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1 cup buttermilk
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1/2 cup applesauce
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1/4 cup apple cider
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1/2 cup chopped walnuts
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1/2 lemon, rind of
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1/2 cup dried apple, diced
Instructions
- In a large bowl blend together the first ten (dry) ingredients.
- In a separate bowl, combine the remaining ingredients (wet ingredients), and mix well.
- Add the wet ingredients to the bowl with the dry ingredients, and mix until the dry ingredients are just moistened.
- Do not overmix.
- Refrigerate batter overnight.
- Muffin batter can be kept refrigerated for about 1 week.
- To bake, spray the top of the muffin pan (s) with non-stick spray.
- Line the cups with paper liners.
- Fill each cup to the rim with muffin batter.
- Bake at 400 degree F.
- 25-30 minutes.
- Muffins are done when firm and just lightly colored around edges.
- The tops will overflow when baked to meet other muffins.
- Cut apart to serve.
- For standard size muffins, fill cups 2/3 full.
- Brush tops with warm honey, if desired, while still warm.
- Makes about 24 muffins.