Ingredients
4 12 cups unbleached white flour
2 12 cups wheat germ
2 cups whole natural bran
34 cup brown sugar
12 cup white sugar
5 teaspoons baking powder
1 12 teaspoons salt
4 cups buttermilk
12 cup cooking oil
4 eggs, lightly beaten
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Crushed nut-spice blend — dip bread in olive oil then dukkah
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Crushed nut-spice blend — dip bread in olive oil then dukkah
You're reading one of recipes available free. Full library with Gastronome.
Use a large (3-4 qt.) bowl to mix dry ingredients. Stir in buttermilk, oil and eggs, mix well. May be stored up to 4 weeks in refrigerator, tightly covered. To bake, fill greased muffin cups 2/3 full. Bake at 400 degrees 12-15 minutes, until done. Can be made, frozen and reheated in a microwave. Add nuts, raisins, currants, chopped fresh apple etc. each batch, or crumb toppings.