Whole Wheat Bran Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 72
Ingredients
*2 cups boiling water*2 cup Kellogg's All-Bran Buds Cereal (bran buds)*1 cup Canola Oil *2.25 cup Granulated Sugar *4 large Egg, fresh, whole, raw *4 cups water (or substitute water + powdered buttermilk with 1 quart liquid buttermilk)*1 cup Buttermilk - Powdered (Saco Cultured Buttermilk Blend)*5 cup King Arthur 100% Unbleached White Whole Wheat Flour *6 tsp Baking Soda (use 5 tsp if substituting regular flour)*1 tsp Salt *4 cup Kellogg's All-Bran Cereal (bran flakes)
*Soak 2 c. bran buds in 2 cups boiling water
*In a large (5 quart) bowl, mix oil & sugar; add eggs, remaining 4 cups water (or liquid buttermilk), and soaked bran
*Sift salt, baking soda, buttermilk powder, and flour together; add to wet ingredients & mix well
*Fold bran flakes into mixture until well distributed and moistened well
*Bake in well-greased (or lined) muffin cups for 15 minutes at 400 degrees F
*Excess batter may be stored in fridge in air-tight container for 1 month or longer; do not stir down. (Fridge-cold batter may take longer to bake)
Serving Size: Makes ~3 quarts of batter; 72 regular muffin cups filled with #24 scoop
*In a large (5 quart) bowl, mix oil & sugar; add eggs, remaining 4 cups water (or liquid buttermilk), and soaked bran
*Sift salt, baking soda, buttermilk powder, and flour together; add to wet ingredients & mix well
*Fold bran flakes into mixture until well distributed and moistened well
*Bake in well-greased (or lined) muffin cups for 15 minutes at 400 degrees F
*Excess batter may be stored in fridge in air-tight container for 1 month or longer; do not stir down. (Fridge-cold batter may take longer to bake)
Serving Size: Makes ~3 quarts of batter; 72 regular muffin cups filled with #24 scoop
Nutritional Info Amount Per Serving
- Calories: 100.2
- Total Fat: 3.6 g
- Cholesterol: 10.6 mg
- Sodium: 181.9 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 2.3 g
- Protein: 2.1 g
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