6 Week Muffins from cooks(dot)com
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Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 231.6
- Total Fat: 7.5 g
- Cholesterol: 21.6 mg
- Sodium: 408.8 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 1.8 g
- Protein: 4.8 g
View full nutritional breakdown of 6 Week Muffins from cooks(dot)com calories by ingredient
Introduction
This recipe is one that I had years back and took 6 months to find again after it had been lost. My dad and brother prefer to use plan bran flake cereal and add dried cranberries or blueberries or other add-ins when they make a batch at a time. After baking these also freeze well for a quick addition to lunches or on the run breakfasts. This recipe is one that I had years back and took 6 months to find again after it had been lost. My dad and brother prefer to use plan bran flake cereal and add dried cranberries or blueberries or other add-ins when they make a batch at a time. After baking these also freeze well for a quick addition to lunches or on the run breakfasts.Number of Servings: 36
Ingredients
-
1 15 oz box Raisin Bran or bran flake cereal
2.5 cups sugar
5 cups flour
5 tsp baking soda
2 tsp salt
1 cup vegetable oil (can use 1.25 c Crisco, but this adds transfats)
4 eggs
4 cups buttermilk
Directions
Combine the first five ingredients, mixing together until large lumps remain. Add oil, eggs, and buttermilk. Stir together well but do not over mix.
Place in a sealable plastic container under refrigeration until ready to use (or overnight).
When needed, scoop out the amount required and ladle batter into greased or sprayed muffin tins. Fill any unused muffin wells 1/4 of the way with water. If batter becomes too thick, stir in milk, buttermilk, or melted butter until a good muffin batter consistency is achieved.
Batter will keep for several weeks in refrigerator. Muffins can be varied by mixing in a small amount of one or two of the following ingredients just before baking: honey, brown sugar, molasses, raisins, Craisins, chopped pecans, walnuts, peanuts, or macadamia nuts; oatmeal, wheat germ, crushed shredded wheat, peanut butter, applesauce and cinnamon, grape nuts, finely chopped peaches, apples or bananas. Just don't overdo (don't use more than 1/2 c of fruit/nuts or several tablespoons of sugar/honey to 2-3 cups batter) or the muffins may not rise. Temperature might require adjustment (more sugar will cause faster browning).
Bake at 375 degrees F for 20 minutes or until golden brown.
Makes four dozen or so muffins.
Serving Size: Recipe says it makes 48, nutrition info based on 36 because I make big muffins.
Number of Servings: 36
Recipe submitted by SparkPeople user GOINGGREENMOM.
Place in a sealable plastic container under refrigeration until ready to use (or overnight).
When needed, scoop out the amount required and ladle batter into greased or sprayed muffin tins. Fill any unused muffin wells 1/4 of the way with water. If batter becomes too thick, stir in milk, buttermilk, or melted butter until a good muffin batter consistency is achieved.
Batter will keep for several weeks in refrigerator. Muffins can be varied by mixing in a small amount of one or two of the following ingredients just before baking: honey, brown sugar, molasses, raisins, Craisins, chopped pecans, walnuts, peanuts, or macadamia nuts; oatmeal, wheat germ, crushed shredded wheat, peanut butter, applesauce and cinnamon, grape nuts, finely chopped peaches, apples or bananas. Just don't overdo (don't use more than 1/2 c of fruit/nuts or several tablespoons of sugar/honey to 2-3 cups batter) or the muffins may not rise. Temperature might require adjustment (more sugar will cause faster browning).
Bake at 375 degrees F for 20 minutes or until golden brown.
Makes four dozen or so muffins.
Serving Size: Recipe says it makes 48, nutrition info based on 36 because I make big muffins.
Number of Servings: 36
Recipe submitted by SparkPeople user GOINGGREENMOM.