Six-Week Bran Muffins

This is a work in progress.
NOTE!!! As Einkorn (and spelt) wheat absorbs moisture at a slower rate, store this batter in the refrigerator for at least a day before baking when using either of these two wheats.

INGREDIENTS:

2 cups water

2 cups Nature’s Path “Smart Bran” cereal

1 cup coconut oil, melted

1 cup raw local honey

1 cup coconut palm sugar (it is brown)

1/2 cup molasses

4 eggs

5 cups whole Einkorn or spelt flour

1 cup almond flour

1Tablespoon chia seed

5 tsp baking soda

1 tsp salt

1 quart buttermilk, or equal parts milk & sour cream

2 1/2 cups Kellogg’s All Bran cereal (look for more healthy alternative)

INSTRUCTIONS:

Preheat oven to 400 degrees.

1) Boil water in small to medium size sauce pan.

2) Add “Smart Bran” cereal. Stir and soak until needed later.

3) In very large bowl, mix melted coconut oil, sugar and honey.

4) Add eggs and stir.

5) Add soaked bran and stir.

6) In another large bowl, stir together flours, baking soda and salt.

7) Alternately add flour mixture and buttermilk to very large bowl, stirring after each addition.

8) Fold in All Bran cereal until moistened.

9) Bake in well-greased or paper-lined muffin tin @ 400 degrees for 15 or more minutes.

Nuts, dates, dried fruit, 1/2 c unsweetened applesauce, banana or even grated carrot may be added if desired.

This batter may be kept in the refrigerator for up to 6 weeks.