Refrigerator Bran Muffins II

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 161.2
  • Total Fat: 5.5 g
  • Cholesterol: 18.0 mg
  • Sodium: 216.9 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 4.8 g
  • Protein: 3.5 g

View full nutritional breakdown of Refrigerator Bran Muffins II calories by ingredient


Introduction

3 cups Bran Buds Cereal
1 c water (boiling)
1/2 c canola oil
3 large eggs
2 c nonfat milk W/1 tlbs apple cider vinegar
1 1/2 c brown sugar packed
1 c whole wheat flour
1/2 c wheat germ
1c white flour
2 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
4 oz. slivered almonds
2/3 c craisins
2/3 c raisins 3 cups Bran Buds Cereal
1 c water (boiling)
1/2 c canola oil
3 large eggs
2 c nonfat milk W/1 tlbs apple cider vinegar
1 1/2 c brown sugar packed
1 c whole wheat flour
1/2 c wheat germ
1c white flour
2 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
4 oz. slivered almonds
2/3 c craisins
2/3 c raisins
Number of Servings: 36

Ingredients

    3 c All bran buds
    1 c water (boiling)
    1/2 c canola oil
    3 large eggs
    2 c sk milk (w/1 tlbs apple cider vinegar to sour)
    1 1/2 c br sugar
    1 c whole wheat flour
    1/2 c wheat germ
    1 c white flour
    2 1/2 tsp baking soda
    1 tsp salt
    2 tsp cinnamon
    4 ounces slivered almonds
    2/3 c crasins
    2/3 c raisins

Directions

Mix 1 cup bran buds with the boiling water, set aside.
Add vinegar to Sk milk, set aside.

Combine oil, for beaten eggs, sugar, milk w/vinegar. Stir in bran/water mixture. Add dry cereal and dry ingredients. Stir only until dry ingredients well blended. Store covered in refrig, best if stored day before baking. Add optional ingredients raisins, craisins, dates, chopped apples, blueberries or mashed bananas.

Bake 375 for 15 Min. Makes approx. 3 doz and keep well
for 3-4 wks.

Number of Servings: 36

Recipe submitted by SparkPeople user GLASYLADY.