1 c pumpkin puree (or mashed bananas or applesauce)
1 c white sugar
3/4 c brown sugar
4 eggs
4 c buttermilk (home cultured is best)
1/4 c molasses
5 c unbleached flour
2 Tbls baking soda
1 Tbls baking powder
1 tsp salt
2 c raisins (or dried apples, cherries, cranberries, dates)
2 Tbls. chai spice (see recipe for chai spice mixture)
Instructions
Combine bran flakes, bran buds, and boiling water in
a bowl and set aside to cool.
Combine pumpkin and sugars. Blend well. Add eggs.
Add buttermilk and molasses. Combine well. Stir in
cereal.
In a separate bowl (a really big one!) combine the
flour, baking soda, baking powder, salt, and chai
spice. Combine with a whisk. Stir the wet
ingredients into the dry ingredients, stirring until
just combined.
Store in the fridge, covered, at least overnight
and for up to 6 weeks. (the muffin batter really needs
to set up in the fridge overnight...trust us!)
When you are ready to bake fresh muffins, preheat
oven to 400 degrees. DO NOT STIR THE BATTER! Fill greased muffin
cups 2/3 full and bake 14-20 minutes, until set and golden
delicious.
Our kids absolutely love these muffins. We create
a new batter almost every week, using what we have
on hand. Add dried fruits or nuts to suit your
family. A delicious and healthy addition to the
breakfast table!
Serving
Suggestions
Paul likes his with a bit of butter and some honey. I think they are delicious toasty warm from the oven, no accoutrements needed!
Originally Submitted
10/15/2012
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