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2-1/2 cups bran flakes 600 mL
1-1/2 cups raisins 350 mL
1-3/4 cups milk 400 mL
1 cup whole wheat flour 250 mL
1 cup soy flour 250 mL
1 cup toasted wheat germ 250 mL
4 tsp baking powder 20 mL
1-1/2 tsp nutmeg 7 mL
3/4 tsp salt 4 mL
4 eggs 4
2/3 cup honey 150 mL
2/3 cup vegetable oil 150 mL
1/4 cup dark molasses 60 mL
Combine bran flakes, raisins and milk in bowl and set aside.
Stir together wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt.
Beat together eggs, honey, vegetable oil and molasses.
Add egg mixture to soaked bran flakes; mix well. Add dry ingredients, all at once, stirring just enough to moisten.
Spoon batter into paper lined 3-in/7-cm muffin cups about 2/3 full.
Bake 25 minutes, oven at 350°F/180°C.
Chef's Note
The perfect breakfast. Freeze well.
1-1/2 cups raisins 350 mL
1-3/4 cups milk 400 mL
1 cup whole wheat flour 250 mL
1 cup soy flour 250 mL
1 cup toasted wheat germ 250 mL
4 tsp baking powder 20 mL
1-1/2 tsp nutmeg 7 mL
3/4 tsp salt 4 mL
4 eggs 4
2/3 cup honey 150 mL
2/3 cup vegetable oil 150 mL
1/4 cup dark molasses 60 mL
Combine bran flakes, raisins and milk in bowl and set aside.
Stir together wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt.
Beat together eggs, honey, vegetable oil and molasses.
Add egg mixture to soaked bran flakes; mix well. Add dry ingredients, all at once, stirring just enough to moisten.
Spoon batter into paper lined 3-in/7-cm muffin cups about 2/3 full.
Bake 25 minutes, oven at 350°F/180°C.
Chef's Note
The perfect breakfast. Freeze well.
