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Nutritional Info
  • Servings Per Recipe: 100
  • Amount Per Serving
  • Calories: 63.1
  • Total Fat: 1.4 g
  • Cholesterol: 8.9 mg
  • Sodium: 113.8 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.9 g

View full nutritional breakdown of Whole Grain Muffins calories by ingredient
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Whole Grain Muffins

Submitted by: FAT_BEGONE

Introduction

Recipe is modified from one I received from Spark user Joyfullyhis Recipe is modified from one I received from Spark user Joyfullyhis
Number of Servings: 100

Ingredients

    4 cups - Buttermilk, lowfat,
    4 large - Eggs
    2 tsp - Cinnamon
    1.5 tsp - Salt
    1 cup - Applesauce, unsweetened,
    2 cups - Boiling Water
    5 tsp - Baking Soda
    1 cup - Honey
    1 cup - Oat Bran
    21 TBS - Bob's Red Mill 100% Whole Grain flaxseed
    1 cup - Hodgson Mill Certified Organic Oat Bran Flour
    1 cup - Bob's Red Mill Plus Flaxseed 5 Grain Rolled Whole Grain Hot Cereal
    1 cup - Bob's Red Mill Stone Ground Whole Grain Millet Flour
    3 cup - King Arthor Flour - All -Natural Whole Wheat Flour
    1 cup - Hodgson Mill Whole Grain All Natural Stone Ground Rye Flour
    1 cup - Bob's Red Mill Natural Raw Wheat Germ
    1 cup - Hodgson Mill Whole Wheat Graham Flour
    1 cup - Fiber One Bran Cereal
    1 cup - Splenda

Directions

1.)Pour boiling water over the cup of Fiber One and cup of Oat Bran in a bowl; let stand for several minutes.
2.)Sift Whole Wheat Flour, Rye Flour,Graham Flour, baking soda, cinnamon and salt together 3.)Add wheat germ, Oat Bran Flour, 5 grain cereal, Millet Flour and flaxseed. Add to wet bran, stirring until moistened.
4.)Stir in applesauce, honey, eggs, buttermilk, Splenda and fruit (optional).
5.)Spoon into greased muffin cups (I use the large scoop from Pampered Chef - it's about 1.5 TBS)
6.)Bake at 400 for 15 to 20 minutes or until muffins test done.
7.)Store in refrigerator and use as needed.

May substitute brown sugar or molasses for honey and add 1/2 cup dates, raisins or chopped apple (or many other types of things).

Yield 100 muffins.

Number of Servings: 100

Recipe submitted by SparkPeople user FAT_BEGONE.






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