I've made this twice now, scaled to 96 servings to use the whole half gallon of buttermilk. I figure if the 6 week bran muffin recipe can do it, why can't this one? I did notice the first time around, replacing with applesauce cause the whole mess to brown in the fridge, which looked unappetizing but didn't affect flavor. The second time I used a mixture of wheat germ wheat bran, oat bran, oatmeal, and flax seed to equal to amount called for. I used half whole wheat and half unbleached white flour. I did add some mini chocolate chips to part of the batter for a treat with golden raisins and dates. They were SO good topped with unsweetened large flaked coconut before baking. The coconut toasts in the oven... yumm! When I take it back out tomorrow to bake a second time, I'll need to either add a bit more baking powder (as the action of the baking soda w/ the buttermilk will have long passed) or I'll add a bit of baking soda, mix it in really well, and then add a splash of vinegar and mix it up really well. This will add fluff to the recipe as when first made. Even if you don't do that, the batter keeps very well in the fridge.. I've kept it over a week without any problems in a large stainless pot. Delicious recipe!
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?