Bran muffins make a tasty snack or even a nice light breakfast or brunch.  They are also a super treat if you sugar levels need a bit of a boost during the day - they give a good slow release of carbohydrate.

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Bran muffins

1 cup butter, melted

4 eggs, well beaten

4 cups buttermilk

1 ½ cup apple juice

5 teaspoons (25ml) baking soda

2 cups processed Bran Buds (All Bran)

1 cup Fruit Sweet (sugar replacement)

4 cups ready-to-eat bran cereal

5 cups flour

1 teaspoon salt.

Method:   Into a pot, pour juice and boil over high heat. Take it off and pour in Bran Buds and stir thoroughly before letting it stand for a few minutes.   Now into a bowl put the Fruit Sweet, eggs and butter and beat fully, stir in bran cereal. Pour in buttermilk and stir again, then add flour, salt and baking soda.   This batter needs to be well mixed.   Add juice and Bran Buds and stir again until it is thoroughly mixed.   Drop tablespoonfuls into each greased muffin cup. Bake on high, 400oF (200oC) Gas mark 7 for 16 minutes or until the centre of the muffin is cooked.   If you want to make them now and store them in the refrigerator you can keep them there for up to 6 weeks and use them as you wish.  

To make a variety of flavours how about considering popping in some:   finely chopped walnuts, cranberries, tay-berries, bananas, raisins, blueberries or perhaps dried apricots.