All Bran Refrigerator Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 Cups Kellogg’s “All Bran” works Best)1 Cup of Boiling Water2 Eggs2 Cups 2% Milk½ Cup Canola, Safflower, or Corn Oil2 ½ Cups All Purpose Flour2 ½ teaspoons Baking SODA½ teaspoon Salt1 ½ Cup Sugar1 Cup Chopped Dried Apricots1 Cup Chopped Walnuts
Combine Bran and Boiling Water in a separate mixing bowl and stir until moistened. Set aside to cool.
In a larger mixing bowl, combine and stir together other ingredients, (32 Tsp. of Splenda Sugar Blend for Baking = 3/4 cups). Add Bran and mix thoroughly. (Mixture will be the consistency of thick cake mix)
Pre-heat oven to 375 degrees then grease two or three muffin tins. Using a large Kitchen Ladle, fill each muffin ¾ of the way. Bake for 25 minutes or till crown springs back when touched.
Store extra muffins in freezer after completely cooled. Unused batter may be kept in refrigerator for up to Six Weeks in a tightly sealed container.
Number of Servings: 24
Recipe submitted by SparkPeople user DOUGCOUTTS.
In a larger mixing bowl, combine and stir together other ingredients, (32 Tsp. of Splenda Sugar Blend for Baking = 3/4 cups). Add Bran and mix thoroughly. (Mixture will be the consistency of thick cake mix)
Pre-heat oven to 375 degrees then grease two or three muffin tins. Using a large Kitchen Ladle, fill each muffin ¾ of the way. Bake for 25 minutes or till crown springs back when touched.
Store extra muffins in freezer after completely cooled. Unused batter may be kept in refrigerator for up to Six Weeks in a tightly sealed container.
Number of Servings: 24
Recipe submitted by SparkPeople user DOUGCOUTTS.
Nutritional Info Amount Per Serving
- Calories: 177.7
- Total Fat: 7.4 g
- Cholesterol: 19.3 mg
- Sodium: 229.8 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 4.7 g
- Protein: 3.9 g
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