We very often get requests for this recipe. This is a hearty muffin that you can dose your Flax Hull Lignans into to make sure you get the same amount every day. Eat your Flax Lignans in a muffin!
4 Cups All Bran (cereal)
2 Cups 100% Bran (cereal)
I mostly use bran flakes or raisin bran, smashed into a cup.
2 Cups Boiling water (pour over the cereal)
Stir until just blended:
5 Cups flour, 5 teaspoons baking soda, 2 Cups Sugar (Can substitute Honey)
1 Quart Buttermilk (remember you can sour milk by adding 1 T vinegar to each Cup of Milk)
4 Beaten eggs, 1 teaspoon salt, 2/3 C coconut oil, or other oil.
Refrigerate before using.
This is the full recipe & if you have lots of people eating these, then go ahead with the full recipe. You can cut this recipe in half. It will keep in the refrigerator for a couple weeks without baking.
I add 1 cup coarsely chopped nuts, 1 C golden raisins & if available 1 C dried cranberries.
When ready to bake, without stirring the batter, fill the muffin tins nearly full.
Then put 1 serving of Flax Hull Lignans in the center of each muffin & stir gently with spoon.
Bake in oven of 350 degrees for 20 minutes or more. I then freeze what is not eaten that day.[/vc_column_text][/vc_column][/vc_row]
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how many muffins does full recipe make