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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 211.1
  • Total Fat: 6.0 g
  • Cholesterol: 1.7 mg
  • Sodium: 94.2 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.5 g

View full nutritional breakdown of Bran Muffins calories by ingredient
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Bran Muffins

Submitted by: DEBBIESQ

Introduction

The batter will keep in the fridge for up to 6 weeks. Although I bake them all at once and freeze them. They freeze really well and only take 30 seconds in the microwave at the defrost setting to make them just like they came out of the oven.

These are a quick grab on a busy morning.
The batter will keep in the fridge for up to 6 weeks. Although I bake them all at once and freeze them. They freeze really well and only take 30 seconds in the microwave at the defrost setting to make them just like they came out of the oven.

These are a quick grab on a busy morning.

Number of Servings: 12

Ingredients

    1/2 cup boiling water
    1/2 cup Grape Nuts Cereal
    1/4 cup Crisco Shortening
    3/4 cup Splenda (or equivalent to 3/4 cup sugar)
    1/4 cup egg beaters
    2 cups low fat buttermilk
    1 cup All-Bran Cereal
    1 1/4 cups self rising flour

Directions

In a small bowl, pour boiling water over Grape Nuts Cereal and set aside.

In a larger bowl, cream the shortening and Splenda.

Add the egg beaters and buttermilk and mix well.

Add the flour and mix well.

Add the soaked Grape Nuts and mix well.

Fold in the All-Brand cereal.

Fill, Pam sprayed muffin tins to 3/4 full. Bake at 400 degrees for 14-18 minutes or until tops of muffins bounce back when poked with a finger.

Number of Servings: 12

Recipe submitted by SparkPeople user DEBBIESQ.






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