Seven Week Bran Muffins

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 7,863.0
  • Total Fat: 252.4 g
  • Cholesterol: 894.0 mg
  • Sodium: 11,108.2 mg
  • Total Carbs: 1,349.9 g
  • Dietary Fiber: 144.6 g
  • Protein: 170.6 g

View full nutritional breakdown of Seven Week Bran Muffins calories by ingredient


Introduction

Refridgerate this mix and use it up to seven weeks. Refridgerate this mix and use it up to seven weeks.
Number of Servings: 1

Ingredients

    2 Cups 40% bran flakes cereal
    2 Cups boiling water
    1 Cup Shortening
    4 eggs
    3 cups Sugar
    3 cups whole wheat flou
    2 cups white flour
    1 tsp salt
    5 tsp baking soda
    1 quart buttermilk
    4 cups All bran cereal


Tips

The batter can be stored in an air tight container for up to seven weeks. It is best to let the mixture chill, then stir again before cooking. The batter may change color slightly when stored, but it should be fine as long as it is refridgerated.


Directions

Mix together bran flakes and water, set aside to cool. In a separate bowl, cream together shortening, eggs and sugar. Add cremed mixture to bran flake mixture. Mix flour, salt and baking soda together and add to creamed mixture. Add buttermilk and bran flakes, alternating one cup at a time until mixture is well mixed. Spray mini muffin tins with cooking spray and fill with one tablespoon of mixture. Cook in a 400 degree oven for 10 minutes.

Serving Size: 144 mini muffins

Number of Servings: 1

Recipe submitted by SparkPeople user BYSTEVENS.