Six Week Bran Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 196.0
  • Total Fat: 5.0 g
  • Cholesterol: 29.5 mg
  • Sodium: 314.8 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.5 g

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


Introduction

The original recipe for this yummy breakfast/snack food says the batter can be kept in the refrigerator for up to 6 weeks. I don't know--it's never lasted that long in my house! The original recipe for this yummy breakfast/snack food says the batter can be kept in the refrigerator for up to 6 weeks. I don't know--it's never lasted that long in my house!
Number of Servings: 24

Ingredients

    2 cups bran flake cereal
    1 cup All Bran cereal
    1 cup boiling water
    1/2 cup butter
    3/4 cup sugar
    3/4 cup brown sugar
    2 eggs
    2 cups milk mixed with 2 Tbsp. lemon juice
    1/4 cup molasses
    2 1/2 cups flour
    1 Tablespoon baking soda
    1/2 Tablespoon baking powder
    1/2 teaspoon salt
    1 cup raisins + 2 more cups boiling water

    First, put raisins and 2 cups boiling water in a bowl to allow the raisins to rehydrate.
    Put cereals in large bowl and stir in 2 cups boiling water. Let stand. Meanwhile, in another mixing bowl, cream butter and sugars together. Beat in eggs one at a time. Add in milk/lemon juice mixture and molasses. Stir in cereal mixture. In another bowl mix flour, baking soda, baking powder, salt and drained raisins. Add to batter and stir to combine. Store in refrigerator. As required, fill greased muffin cups 3/4 full. Bake at 400 for 20-25 minutes. Cool 5 minutes and enjoy!!

Directions

First, put raisins and 2 cups boiling water in a bowl to allow the raisins to rehydrate.
Put cereals in large bowl and stir in 2 cups boiling water. Let stand. Meanwhile, in another mixing bowl, cream butter and sugars together. Beat in eggs one at a time. Add in milk/lemon juice mixture and molasses. Stir in cereal mixture. In another bowl mix flour, baking soda, baking powder, salt and drained raisins. Add to batter and stir to combine. Store in refrigerator. As required, fill greased muffin cups 3/4 full. Bake at 400 for 20-25 minutes. Cool 5 minutes and enjoy!!

Number of Servings: 24

Recipe submitted by SparkPeople user MOMMYCHEF.