I made three small changes to this recipe. Instead of buttermilk, I used liquid whey (leftover from making yoghurt). And rather than leaving the batter overnight, I first broke up the bran flakes and combined them with the whey. I let them soak a little while, with occasional stirs to encourage them to break up. That way I got to bake the same night I made my batter. Finally, I used veggie oil instead of shortening. The result: delicious! The muffins were incredibly soft and light... I think the sourness of buttermilk/whey makes them rise up nicely.
For fiber and for taste, these muffins are great!
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I made three small changes to this recipe. Instead of buttermilk, I used liquid whey...