Let’s talk about what nobody wants to talk about. Sometimes the daily action just doesn’t act the way we’d like. All bound up, we seek relief. Whether an overburdened system, age, stress, dehydration, medications, sitting around too much without enough activity, or other factors, everyone would like to rid themselves of constipation. Here’s a healthy recipe for super pooper muffins that will help to keep the rhythm and flow moving along.
The best part? These are also known as “Refrigerator Muffins.” Each batch will make about 3-5 Dozen muffins — depending upon how much you fill each muffin tin. So, you mix it all up once, make as many as you want, put the remainder of the batter in and airtight container. The batter stores very well in the refrigerator for up to 6 weeks. I especially like this recipe because you put in the work of gathering and mixing up all the ingredients only once–yet still get weeks of warm muffins! I cook as many as I think we might eat over a two day period, refrigerating the remainder of the batter. When we’re ready for more, I pull out the batter, grease the muffin tins and throw them into the oven! Again, we’re enjoying a tasty muffin and the house smells delicious!
PS: Yes, the recipe has sugar. It also has soluble and insoluble fiber. One muffin a day is all I recommend eating, followed as always– with a water throughout the day.
5 1/2 Cups of All Purpose Flour
1 1/2 Cups of Sugar
1 1/2 Cups of Natural Wheat bran (the little flakes)
1 1/2 Cups of Natural Oat Bran (the little flakes)
2 Cups of All Bran Cereal (I use Kellogg’s Original)
3 Tablespoons of Baking Soda
1 Quart of Buttermilk
1 1/2 cups of Cooking Oil (Corn, Olive, Vegetable, your choice)
1/2 cup of Dark Molasses
2 cups of raisins or chopped dates optional (I don’t do this — too many opinions regarding this ingredient in my house!)
- Preheat your oven to 350 degrees and grease a muffin tin for about 12 muffins or however many you think you might consume over 1-3 day
- In a large bowl, combine all dry ingredients — except baking soda
- In another large bowl: Stir, buttermilk and baking soda together. Then, add oil, eggs and molasses and beat well with a mixer
- Make a well in the center of the dry ingredients and pour in the liquids.
- Mix well.
- Fill each greased muffin cup 3/4 full. Store remainder of the batter in an airtight container and refrigerate.
- Set timer for 23 minutes. Test with a toothpick. IF it comes out clean, they’re done. If not, they may need another 2-5 minutes.
- You can add raisins or chopped dates if you like…but they’re quite delicious like this
- Also if you like the taste, add a teaspoon of cinnamon
© 2019 Silver Disobedience Inc.