Refrigerated Bran Muffins
​Batter will last for up to three
weeks in fridge.


2 cups bran
1 cup wheat germ
1 cup boiling water
1 cup organic sugar
½ cup coconut sugar
½ cup shortening
2 eggs
2 ½ cups unbleached flour
2 ½ tsp baking soda
½ tsp salt
2 cups rice milk

In a large bowl, mix bran, wheat germ and water. Let cool. In another
​large bowl, cream sugars and shortening. Add eggs, flour, baking soda,
​and salt. Add rice milk and cooled wheat and bran. Bake in greased
​muffin tins at 400° for 20 minutes.














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