Six Week Muffins

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Nutritional Info
  • Servings Per Recipe: 65
  • Amount Per Serving
  • Calories: 102.0
  • Total Fat: 0.9 g
  • Cholesterol: 16.4 mg
  • Sodium: 188.6 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.2 g

View full nutritional breakdown of Six Week Muffins calories by ingredient
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Submitted by: PAG2809

Introduction

Batter keeps in fridge up to six weeks, so you can make a few muffins at a time. Half this recipe fills my largest mixing bowl. I got this recipe from the WW message boards Batter keeps in fridge up to six weeks, so you can make a few muffins at a time. Half this recipe fills my largest mixing bowl. I got this recipe from the WW message boards
Number of Servings: 65

Ingredients

    6 cups Kellog's Complete Cereal, 1/2 box Fiber one cereal, 1.5 cups sugar, 5 cups flour, 2 tsp baking soda, 2 tsp salt, 1 tbsp cinnamon, 4 beaten eggs, 1/2 cup unsweetened applesauce, 1 tbsp. vanilla, 2 qts lowfat buttermilk, 1.5 cups raisins

Directions

Mix all ingredients in very large bowl, with spoon. Using a mixer will make muffins tough. Let batter sit overnight and absorb all liquid. Batter will keep in fridge for up to six weeks. Spray muffin tins with cooking spray. Batter will not rise, so fill to the top. Bake at 400 degrees for 20-25 minutes.

Number of Servings: 65

Recipe submitted by SparkPeople user PAG2809.





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TAGS:  Snacks | Snack | Snacks Snack |

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