Sugar-Free Refrigerator Bran Muffins [diabetic*]
Comments:	Please check with a professional to see if this recipe is right for you. Dough will keep for 6 weeks refrigerated and baked whenever needed. Fruits and nut, such as raisins, cranberries, banana pieces or nuts, finely chopped, can be added to this dough after being mixed with a little flour.
Ingredients	Preparation
1 1/2 cups [375 mL] apple juice 2 cups [500 mL] processed bran buds 1 cup [225 g] butter, melted 1 cup [250 mL] fructose 4 eggs, well beaten 4 cups [1 L] bran cereals 4 cups [1 L] buttermilk 5 cups [700 g] flour 5 teaspoons [25 mL] baking soda 1 teaspon [5 mL] salt	Preheat oven to 400°F [200°C]. Into a medium saucepan, bring apple juice to a boil over high heat. Remove from heat and well mix in processed bran buds. Leave to rest for quite a few minutes. Mix together melted butter, fructose and beaten eggs; beat well. Stir in bran cereals. Well mix in buttermilk. Mix together flour, baking soda and salt; add to mixture. Beat until really well combined. Well mix in reserved apple juice mixture. Evenly spoon into buttered muffin tins. Bake into preheated oven for approximately 15 minutes, until done.