Six Week Bran Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 35
Ingredients
2 cups boiling water5tsp baking soda1 cup unsweetened applesauce1 cup egg substitute1qt lowfat buttermilk1 cup granulated sugar1 cup chopped walnuts5 cups unsifted all purpose flour1 tsp salt4 cups Kellog's All Bran Cereal2 cups 40% bran flakes2 cups Craisins
Start with large bowl with well fitting lid. Add baking soda to boiling water and let cool. Mix sugar and applesauce together. Add egg substitute and mix. Stir in buttermilk. Add flour and salt. Add water/soda mixture and stir well. Then mix rest of ingredients.
Store in a well covered container. Without stirring, spoon into muffin tins lined with paper until 3/4 full. Bake at 375 degrees for 20 mins. Will keep 6 weeks in the refridgerator.
***You can also buy a plastic, microwave approved muffin tin. Line with cupcake papers as you would for the oven but cook on high power x 30 seconds for 6 muffins. You may have to increase time depending on your microwave. They should be cooked thru and not be sticky on the top. This is our preferred way of cooking them.
Serving Size: Makes at least 35, 2-muffin servings
Number of Servings: 35
Recipe submitted by SparkPeople user NUMBERSPERSON.
Store in a well covered container. Without stirring, spoon into muffin tins lined with paper until 3/4 full. Bake at 375 degrees for 20 mins. Will keep 6 weeks in the refridgerator.
***You can also buy a plastic, microwave approved muffin tin. Line with cupcake papers as you would for the oven but cook on high power x 30 seconds for 6 muffins. You may have to increase time depending on your microwave. They should be cooked thru and not be sticky on the top. This is our preferred way of cooking them.
Serving Size: Makes at least 35, 2-muffin servings
Number of Servings: 35
Recipe submitted by SparkPeople user NUMBERSPERSON.
Nutritional Info Amount Per Serving
- Calories: 176.3
- Total Fat: 3.1 g
- Cholesterol: 1.2 mg
- Sodium: 332.4 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 3.9 g
- Protein: 5.2 g
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