Create-your-own Bran Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 96
Ingredients
2 cups shredded wheat2 cups bran bud cereal2 cups oats2 cups boiling water4 eggs1 cup sugar1 cup brown sugar1 tsp salt5 cups whole wheat flour5 tsp baking soda1 qt buttermilk
Makes 6-8 dozen
Crush shreddded wheat, all-bran, and oats. Pour boiling water over the top and let sit to cool. Meanwhile, beat eggs until light and creamy. Add sugar and brown sugar; beat well to combine. Mix dry ingredients together. Slowly add buttermilk to eggs and sugar mixture until well combined. Mix cereal mixture into buttermilk mixture. Finally, carefully fold flour mixture into batter (be careful not to over mix, especially since you'll be stirring again later. Overmixing will cause tough muffing). May be refrigerated for up to a month.
When ready to make muffins, just pop batter into greased or papered muffin tins, or pull out the amount you want to bake and mix in fruit, nuts, extra bran (but you won't need it :), vegetables, or whatever strikes your fancy (I find 1-2 cups of mix-ins for a dozen is the right amount, but I generally eyeball it). If you think the batter has become too thick in the refrigerator, you can think it out with about 1/2 cup of applesauce for a dozen muffins. Some of my favorite combinations: Carrot-apple ginger, blueberry walnut (this makes it a super food!), zucchini-pumpkin, cranberry-almond, poppyseed-almond, banana walnut. My toddler LOVES these, as does my husband and anyone else I've served them to. They're moist, tender, and *whole grain*!
Bake at 375 for 20-25 minutes.
NOTE: The nutrition info does not include any mix-ins.
Number of Servings: 96
Recipe submitted by SparkPeople user JODIKLEIN.
Crush shreddded wheat, all-bran, and oats. Pour boiling water over the top and let sit to cool. Meanwhile, beat eggs until light and creamy. Add sugar and brown sugar; beat well to combine. Mix dry ingredients together. Slowly add buttermilk to eggs and sugar mixture until well combined. Mix cereal mixture into buttermilk mixture. Finally, carefully fold flour mixture into batter (be careful not to over mix, especially since you'll be stirring again later. Overmixing will cause tough muffing). May be refrigerated for up to a month.
When ready to make muffins, just pop batter into greased or papered muffin tins, or pull out the amount you want to bake and mix in fruit, nuts, extra bran (but you won't need it :), vegetables, or whatever strikes your fancy (I find 1-2 cups of mix-ins for a dozen is the right amount, but I generally eyeball it). If you think the batter has become too thick in the refrigerator, you can think it out with about 1/2 cup of applesauce for a dozen muffins. Some of my favorite combinations: Carrot-apple ginger, blueberry walnut (this makes it a super food!), zucchini-pumpkin, cranberry-almond, poppyseed-almond, banana walnut. My toddler LOVES these, as does my husband and anyone else I've served them to. They're moist, tender, and *whole grain*!
Bake at 375 for 20-25 minutes.
NOTE: The nutrition info does not include any mix-ins.
Number of Servings: 96
Recipe submitted by SparkPeople user JODIKLEIN.
Nutritional Info Amount Per Serving
- Calories: 79.6
- Total Fat: 2.9 g
- Cholesterol: 9.3 mg
- Sodium: 117.0 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 1.9 g
- Protein: 1.9 g
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