6 Week Bran Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 33
Ingredients
1 1/2 Cups All- Bran Extra Fiber1 1/2 Cups All-Bran Bran Buds1 Cup Boiling Water1/2 Cup Smart Balance Omega Blend of Canola, Soy & Olive Oils1 1/2 Cups Raw Sugar2 Eggs1tsp Salt2 Cups Lowfat Buttermilk2 1/2 tsps Soda (dissolved in a little Buttermilk)
Place Bran cereals and boiling water in large mixer bowl. Stir to combine. Let Cool; add remaining ingredients and mix well. Store in large airtight container in refrigerator. Bake as needed. Batter will keep for 6 weeks. Do not stir batter when using after it has been refrigerated. To Bake fill paper lined muffin cups 1/2 full (1/3 cup of batter) Bake at 400 degrees for 20 to 25 minutes.
Optional:
Sprinkle with a dash of Raw sugar just before putting in oven. Or add raisins or blueberries to batter using a small fork after batter is in muffin tin just before baking.
Makes approx: 33 Muffins
Number of Servings: 33
Recipe submitted by SparkPeople user LINDAEATING.
Optional:
Sprinkle with a dash of Raw sugar just before putting in oven. Or add raisins or blueberries to batter using a small fork after batter is in muffin tin just before baking.
Makes approx: 33 Muffins
Number of Servings: 33
Recipe submitted by SparkPeople user LINDAEATING.
Nutritional Info Amount Per Serving
- Calories: 122.4
- Total Fat: 4.0 g
- Cholesterol: 13.4 mg
- Sodium: 239.3 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 3.8 g
- Protein: 2.5 g
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