Raisin Bran Muffins
Muffins as you please! Make the batter ahead and refrigerate up
to four weeks, for baking throughout the month.

3 cups whole wheat flour
2 cups toasted bran flake cereal
1 cup toasted wheat germ
1 cup firmly packed brown sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1 cup water
2 eggs, beaten
1/2 cup vegetable oil
1/2 cup honey
1/4 cup molasses
2 cups Sun-Maid Raisins

In large bowl, combine whole wheat flour, bran flakes, wheat germ, brown sugar, baking soda and salt; mix well.

Combine buttermilk, water, eggs, oil, honey and molasses; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Fold in raisins.

Pour into glass or plastic container. Cover and store in refrigerator for a minimum of 4 hours and a maximum of 4 weeks.

To bake, heat oven to 400 degrees F. Grease or line muffin cups with paper baking cups. Spoon 1/4 cup batter into prepared muffin cups.

Bake at 400 degrees F. in upper third of oven for 20 to 25 minutes.

Makes 3 dozen muffins.

MICROWAVE DIRECTIONS:
Prepare recipe as above. Line microwave muffin pan with paper baking cups.

Fill cups with 1/4 cup batter. Microwave at HIGH (100%) for 3 to 3 1/2 minutes for 6 muffins; rotate pan halfway through. For 1 muffin, microwave at HIGH (100%) for 30 to 45 seconds.

AUTHOR: TUDDLES