BLDS - Six Week Bran Muffins (Kellogg's Cereal)

Ingredients

• Wheat flour

  Whole-grain

  5 cup or 600g

• Salt

  Table

  1 tsp or 6g

• Cereals ready-to-eat, Kellogg, Kellogg's All-Bran Original

  4 cup (1 NLEA serving) or 248g

• Kellogg's all-bran complete wheat flakes

  Cereals ready-to-eat, kellogg

  2 cup or 76g

• Dates, deglet noor

  2 cup, chopped or 294g

• Water

  Plain, clean water

  2 cup or 473g

• Baking soda

  Leavening agents

  2 tbsp or 28g

• Sugar

  White, granulated sugar

  1 ½ cup or 300g

• Butter

  Unsalted

  1 cup or 227g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Buttermilk

  Milk, fluid, cultured, lowfat

  4 cup or 980g

Directions

1. In a large bowl, sift together flour and salt. Stir in All-Bran and Bran Flakes. Add chopped dates. Set aside.
2. Mix boiling water and baking soda; set aside to cool.
3. Cream sugar and butter or shortening in a large bowl. Stir in eggs one at a time. Beat well. Stir in buttermilk and soda/water mixture.
4. Stir in bran mixture. Cover tightly. Best if refrigerated 12 hours or more. The mixture will keep six weeks in the refrigerator and can be baked as needed.
5. When ready to bake, drop by spoonfuls into greased muffin tins. Do not stir mixture. Bake at 375 degrees for approximately 20 minutes or until lightly browned.
6. 66 regular muffins (½- 3/4 full in tins) 132 mini muffins