Always Ready Bran Muffins Recipe
3 cup unprocessed wheat bran
1 cup ; water, boiling
1 cup sugar
1/2 cup margarine
2 1/2 cup flour, unbleached
2 1/2 tsp baking soda
1 tsp salt
2 cup buttermilk
1 raisins (opt.)
1 pecans (opt.)
* I use whole wheat flour and add water to the recipe.
Put 1 c of the wheat bran in a small bowl. Add the boiling water,
stir once and let stand to soften.
Cream the margarine and sugar in a mixing bowl. Beat the eggs
slightly and add to the margarine mixture, mixing well.
Combine the flour soda and salt in a mixing bowl. Combine the wheat
bran, the softened bran, and the flour mixture, and then combine with
the egg/margarine/sugar mixture alternately with the buttermilk. Stir
until thoroughly mixed.
Pour into a plastic container with a tight lid. Store in the
refrigerator for a minimum of 12 hours and a maximum of 6 weeks.
Makes 2 dozen.
These muffins are made, stored in the refrigerator, and baked
whenever they are wanted. About 25 minutes before serving, preheat
the oven to 400 degrees F. Spoon the batter into teflon-lined or
buttered muffin tins, filling them 2/3 full. Bake 18 minutes and
I like to add rasins and pecans to the muffin tins before cooking.
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Some lower carb diet pointers:
* It is possible to make superb smoothies with reduced carb yogurt.
Admittedly, it is not really cooking, but if you are missing your smoothies you can make them with reduced carb yogurt and fruit. Clearly, you should ensure you only make use of fruit that is low in carbohydrates and use the whole fruit as the fiber is beneficial.
Foods containing lycopene
(includes apricots, red peppers & baby jackfruit)
Lycopene is a natural compound and one of the same family of phytochemicals as carotene. Lycopene is behind the red color of quite a few fruits and vegetables.
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Lycoprene's main advantage is that it works as an antioxidant and is believed to be of use in the fight to lower the chances of developing cancer.
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