Refrigerator bran muffins (low fat, high fiber)
- Minutes to Cook:
- Number of Servings: 36
Ingredients
3 cups natural wheat bran2 cups all bran cereal (don't use flakes)1 cup all bran buds (or just use 3 cups of all bran cereal)2 cups boiling water4 cups 1% buttermilk1 cup unsweetened applesauce1/2 cup packed brown sugar1/4 cup cooking molasses2 eggs & 2 egg whites2 cups whole wheat flour3 cups all-purpose flour5 tsp. baking soda1 tsp. salt2 cups raisins(adding nuts or more dried fruit works well too)
Preheat oven to 375 degrees f. Spray muffin tins with cooking spray and set aside.
Combine in a bowl: natural wheat bran, All Bran cereal, and All Bran buds. Pour the 2 cups of boiling water over bran's and soak for 10 minutes. Add the muttermilk and stir to combine.
In a big bowl, mix together the applesauce, brown sugar, and molasses. Beat in eggs & egg whites. Add bran mixture and stir until combined.
In another big bowl, mix together the flours, baking soda, salt and raisins. Add to the bran mixture and stir until mixed evenly. Be sure not to over mix.
Fill muffin tins until quite full. Bake for 20=25 minutes. Let cool 5 minutes in the pans before removing them to cook on racks.
Makes 36 muffins.
Note: Bake as many muffins as you like now and save the rest of the mix in a sealed container in the fridge for weeks, or cook them all up and freeze the extra muffins.
Number of Servings: 36
Recipe submitted by SparkPeople user SWRIGHT0.
Combine in a bowl: natural wheat bran, All Bran cereal, and All Bran buds. Pour the 2 cups of boiling water over bran's and soak for 10 minutes. Add the muttermilk and stir to combine.
In a big bowl, mix together the applesauce, brown sugar, and molasses. Beat in eggs & egg whites. Add bran mixture and stir until combined.
In another big bowl, mix together the flours, baking soda, salt and raisins. Add to the bran mixture and stir until mixed evenly. Be sure not to over mix.
Fill muffin tins until quite full. Bake for 20=25 minutes. Let cool 5 minutes in the pans before removing them to cook on racks.
Makes 36 muffins.
Note: Bake as many muffins as you like now and save the rest of the mix in a sealed container in the fridge for weeks, or cook them all up and freeze the extra muffins.
Number of Servings: 36
Recipe submitted by SparkPeople user SWRIGHT0.
Nutritional Info Amount Per Serving
- Calories: 159.0
- Total Fat: 1.2 g
- Cholesterol: 13.2 mg
- Sodium: 307.5 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 5.5 g
- Protein: 5.1 g
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