Fresh-from-the-oven muffins for breakfast are a simple, delicious way to start the day when you have this ready-to-bake mixture in the refrigerator that can use up a number of extra ingredients you have in your pantry — a perfectly packaged zero-waste treat. For a low-fat treat, spread cooled, split muffins with yogurt cheese. Makes 18 muffins.
1 cup (250ml) raw wheat bran flakes
1/2 cup (125 mL) regular rolled oats
1/2 cup (125 mL) sesame seeds
4 tsp (20 mL) grated orange zest
1 cup (250 mL) boiling water
1 cup (250 mL) milk
1/2 cup (125 mL) orange juice
1/2 cup (125 mL) vegetable oil
1/3 cup (75 mL) liquid honey
4 tsp (20 mL) vanilla
1/4 cup (50 mL) firmly packed dark brown sugar
2 large eggs
3 cups (750 mL) all-purpose flour
1 Tbsp (15mL) baking soda
1 tsp (5 mL) salt
3/4 cup (175 mL) chopped dates
1/2 cup (125 mL) coarsely chopped apple
In a large bowl, combine wheat bran flakes, rolled oats, sesame seeds and orange zest.
Stir in boiling water and let stand for 10 mins
In a mixing bowl, blend together mil, orange juice, oil, honey, vanilla and sugar; whisk in eggs.
Stir into bran mixture.
In separate bowl, combine flour, baking soda and salt.
Toss dates and apple in flour mixture. Stir into batter just until dry ingredients are moistened.
Cover and refrigerate for at least 12 hours or up to 2 weeks.
(Batter will thicken upon standing).
Preheat oven to 375°F (190°C). Lightly grease muffin tins and line with paper cups.
Without stirring, spoon in batter, filling cups almost completely.
Bake for 20 mins or until muffins have risen and are firm to the touch.
Refrigerate the remaining batter.
Note: Lost and Found by our amazing readers in Feb 1994 #113