bran muffins (by the pail)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 135.8
- Total Fat: 5.4 g
- Cholesterol: 16.4 mg
- Sodium: 210.4 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 1.4 g
- Protein: 2.7 g
View full nutritional breakdown of bran muffins (by the pail) calories by ingredient
Introduction
This moist muffin mix is a classic in my family. There is no other bran muffin I've tasted that is as moist and delicious, while being relatively low in calories.(NOTE: to lower calories further, reduce amount of sugar, raisin, egg, or oil. For healthier options, although higher calories, flax seed can be substituted for the oil at a ratio of 3:1 and for egg at a ratio of 3:1. For the egg substitute, add 1 tbsp water to the ground flax seed and let sit for 15 minutes. ) This moist muffin mix is a classic in my family. There is no other bran muffin I've tasted that is as moist and delicious, while being relatively low in calories.
(NOTE: to lower calories further, reduce amount of sugar, raisin, egg, or oil. For healthier options, although higher calories, flax seed can be substituted for the oil at a ratio of 3:1 and for egg at a ratio of 3:1. For the egg substitute, add 1 tbsp water to the ground flax seed and let sit for 15 minutes. )
Number of Servings: 48
Ingredients
-
Milk, 1%, 4 cup
Flour, white, 4 cup
Wheat bran, crude, 2 cup
Baking Powder, 4 tsp
Baking Soda, 4 tsp
Salt, 1 tsp
Molasses, blackstrap, .25 cup
Egg, fresh, 4 large
Granulated Sugar, 1.5 cup
Raisins, 1 cup (not packed)
Canola Oil, 1.00 cup
Directions
Leave in the fridge overnight to set.
Bake at 400 degrees for 20 minutes.
Serving Size: makes 4 dozen muffins
Number of Servings: 48
Recipe submitted by SparkPeople user MAD4FLYING.
Bake at 400 degrees for 20 minutes.
Serving Size: makes 4 dozen muffins
Number of Servings: 48
Recipe submitted by SparkPeople user MAD4FLYING.