Shelly's Recipe

*RAISIN BRAN MUFFINS*

Category: Muffins

3 cups whole wheat flour
2 cups toasted bran flake cereal
1 cup toasted wheat germ (the one with the blue label)
1 cup firmly packed brown sugar
2 1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1 cup of water
2 eggs, beaten
1/2 cup applesauce
1/2 cup honey
1/2 cup molasses
2 cups raisins
1 cup chopped walnuts

Now, in a large bowl, combine the whole-wheat flour, bran flakes, wheat germ, brown sugar, baking soda and salt. Mix well.

Combine the buttermilk, water, eggs, applesauce, honey, and molasses. Blend well. Add this to the flour mixture and stir just until dry ingredients are moistened. Fold in raisins and nuts.

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

To Bake: Preheat the oven to 400. Grease or use paper muffin cup liners Use an ice cream scooper to fill muffin containers (1/3 cup)

NOTE: Make the batter up ahead of time and can save it in the refrigerator up to 4 weeks and bake as you need them.