Donna's Tasty Bran MuffinsSubmitted by: TLOGIRL
IntroductionThis muffin batter will keep in your fridge for up to seven weeks so you can have fresh muffins all the time! This muffin batter will keep in your fridge for up to seven weeks so you can have fresh muffins all the time!
1 quart lowfat buttermilk
1 cup unsweetened applesauce
1/4 cup vegetable oil
5 cups whole wheat flour
1 tsp salt
5 tsp baking soda
1 cup Splenda (for baking)
1 cup sugar
20 oz. raisin bran cereal
3/4 cup dried cranberries (optional)
1 cup chopped walnuts (optional)
*Best to use medium-sized muffin tins (ie. not mini muffins or mega-sized muffins).
Preheat oven to 400 degrees.
Use a fork to beat the eggs in very large mixing bowl.
Combine next three ingredients (buttermilk, applesauce & oil) with the eggs.
Sift the flour, sugar, Splenda, salt and baking powder together directly into the egg mixture and mix thoroughly.
Fold in the bran flakes thoroughly.
Add nuts and cranberries, if desired.
Spray muffin tins with low-fat non-stick spray (ie. Pam).
Fill each tin 2/3 full with mixture.
Bake for 15-20 minutes at 400 degrees.
Makes 60 muffins (about 1.5 ounces each).
Number of Servings: 60
Recipe submitted by SparkPeople user TLOGIRL.
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Member Ratings For This Recipe
I used 1-1/2 cups splenda rather than 1 cup splenda, 1 cup sugar. I made this without the raisin bran flakes - I used just bran flakes, then split the batter between 2 bowls, added 1 cup chopped dates to one, and 1 cup raisins to the other. I got 44 muffins out of this recipe. - 8/13/07
Yummy! I used 1.5 cups of natural sugar instead of the splenda and sugar. It's my preference to use less sugar rather than use artificial sweetners. This was still a bit too sweet for my tastes and I'll just use 1 cup natural sugar in the next batch. I'll keep this handy! Very tasty! - 8/3/07