This batter can be kept in the refrigerator for
a week or so and used as needed. If you're baking for one or two people, this allows for
hot-out-of-the-oven muffins whenever you want them.
Or if you're expecting a larger
than normal crowd for breakfast, you can make this batter in advance (recipe can be
doubled).1. Combine and let stand while assembling remaining
ingredients:
2 . In a large bowl, whisk:2 eggs (or equivalent in egg whites) 2 cups rice milk 2 Tbsp lemon juice 2 cups wheat bran3 . Sift together and add to batter:2 tsp cinnamon 4 . Stir in:5. When ready to bake muffins, preheat oven to 400 degrees. Spray muffin tins with olive oil cooking spray. Fill muffin tins almost to the top with batter. Bake 20 minutes. Makes 12-15 muffins, depending on size of muffin tins. NOTE: This is a family recipe we've had around for quite some time. After adapting it with healthier oil, flour, and sweetener, I noticed the batter thickens up the longer it's kept. To offset, you may need to stir in an additional tablespoon or so of rice milk at time of baking. |
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