This scrumptious low-sugar muffin recipe uses All Bran and Bran Flakes cereals along with dates and nuts. This recipe makes 5 1/2 dozen muffins, but the batter can be stored in the refrigerator for up to six weeks! It's a terrific recipe for potlucks, company or holiday breakfasts when you're cooking for a crowd.
Dissolve the baking soda in 2 cups boiling water (microwave).
Set aside to cool.
With your electric mixer cream the butter, sugar, eggs and vanilla in a large mixing bowl.
Stir in flour, cereals, dates, pecans and buttermilk.
Finally, stir in the soda water.
Keep the batter covered in the refrigerator for up to 6 weeks.
Spray muffin tins with cooking spray.
Insert paper liners and spray liners with cooking spray.
Spoon muffin batter into prepared muffin liners.
Bake in muffin pans in a 375° for 30 minutes for really large muffin tins, or bake in regular muffin pans for about 20-23 minutes.
Notes
NOTE: This recipe can be kept covered in the refrigerator for up to 6 weeks! Then just take out enough batter and bake in any amounts you want for a meal during that six-week period.NOTE: You can add dried fruits and nuts to the batter and keep refrigerated for this length of time, but you CANNOT add any perishable fresh fruits or veggies (like zucchini or carrots) to this batter. It will spoil.