1 C Boiling Water
1 C All Bran Buds Cereal
1 C Raw Honey
½ C Olive Cart Blood Orange Avocado Oil (Or oil of your choice.)
1 C Packed Dark Brown Sugar
2 1/12 C Flour
2 ½ tsp Salt
2 Large eggs
2 cups buttermilk
2 C All Bran Buds Cereal
- In small boil pour boiling water and raw honey over All Bran Cereal. Cool for about 45 minutes.
- While cereal cools, blend flour, baking soda, and salt in large mixing bowl. Set aside.
- Stir Olive Cart Blood Orange Avocado Oil into wet cereal mixture.
- Whisk eggs, buttermilk, and dark brown sugar together. Combine with flour mixture.
- Stir 2 C of dry All Bran Buds into flour mixture.
- Add water/Bran/Honey Oil mixture into Flour mixture, Stirring thoroughly. Refrigerate overnight, and up to 4-6 weeks.
- Preheat oven to 375 Grease as many muffin tins as you wish to bake. I do not recommend using liners as they will stick to these muffins.
- Fill standard size muffin about 3/4s way. For mini muffins a medium cookie scoop is about perfect or just below top of tin. Mug cup ½ full
- Either leave plain, or top with 3-5 frozen blueberries, raisins, or a small spoonful of your favorite jam.
- Regular muffins bake 20-25 minutes until toothpick inserted n center comes out clean. Mini muffins 7-15 minutes until toothpick inserted in center comes out clean. Mug cup 1-1.25 minutes in microwave. It will appear a bit moist on top. Let it sit 1 minute before flipping out.
- Remove from oven. Tip muffins in pan to prevent bottoms from steaming and getting soggy.
