Wheat Bran/Oat Muffins
Nutritional Info
- Servings Per Recipe: 60
- Amount Per Serving
- Calories: 156.3
- Total Fat: 5.0 g
- Cholesterol: 14.4 mg
- Sodium: 176.1 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 3.3 g
- Protein: 3.5 g
View full nutritional breakdown of Wheat Bran/Oat Muffins calories by ingredient
Introduction
Moist Wheat Bran and Oat Muffins with dates, raisins and honey. Lightly sweetened with honey. Moist Wheat Bran and Oat Muffins with dates, raisins and honey. Lightly sweetened with honey.Number of Servings: 60
Ingredients
-
Whole wheat flour, oat flour, wheat bran, oats, dates, honey, soy milk, yogurt, canola oil, raisins, yogurt, eggs, almonds, lemon, baking soda, sea salt, cinnamon, and nutmeg.
Directions
Makes 5 dozen muffins.
Soak 1 1/2 c pitted dates in boiled water to cover. Blend smooth once softened (20 minutes).
Boil 2 cups water. Pour over 2 1/2 c Grapenuts Cereal and 1/2 cup Shredded Wheat Squares and 1/2 cup oats. Let soak.
In Bowl, mix: 4 c whole wheat flour, 3 c oat flour (dry oatmeal in blender), 1 tsp cinnamon, 1/4 tsp nutmeg, 2 tbsp baking soda, 2 tsp salt.
Blend: 2 c light vanilla yogurt, 2 c plain soymilk, 1 c canola oil, 1 c honey, blended/soaked date puree, juice of 1/2 lemon and 4 eggs.
Mix wet ingredients with soaked cereals. Mix wet and dry ingredients. Add 1 cup raisins, 1/2 c date pieces and 1/2 c almond meal.
Use ice cream scoop to measure into greased muffin tins. Bake 25 minutes. Makes 5 dozen muffins.
Number of Servings: 60
Recipe submitted by SparkPeople user MUMMSIE6.
Soak 1 1/2 c pitted dates in boiled water to cover. Blend smooth once softened (20 minutes).
Boil 2 cups water. Pour over 2 1/2 c Grapenuts Cereal and 1/2 cup Shredded Wheat Squares and 1/2 cup oats. Let soak.
In Bowl, mix: 4 c whole wheat flour, 3 c oat flour (dry oatmeal in blender), 1 tsp cinnamon, 1/4 tsp nutmeg, 2 tbsp baking soda, 2 tsp salt.
Blend: 2 c light vanilla yogurt, 2 c plain soymilk, 1 c canola oil, 1 c honey, blended/soaked date puree, juice of 1/2 lemon and 4 eggs.
Mix wet ingredients with soaked cereals. Mix wet and dry ingredients. Add 1 cup raisins, 1/2 c date pieces and 1/2 c almond meal.
Use ice cream scoop to measure into greased muffin tins. Bake 25 minutes. Makes 5 dozen muffins.
Number of Servings: 60
Recipe submitted by SparkPeople user MUMMSIE6.
