Bran Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 164.9
  • Total Fat: 4.9 g
  • Cholesterol: 33.6 mg
  • Sodium: 303.6 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.7 g

View full nutritional breakdown of Bran Muffins calories by ingredient


Introduction

Makes very moist muffins. Extra batter can stay refrigerated for 6 weeks. Makes very moist muffins. Extra batter can stay refrigerated for 6 weeks.
Number of Servings: 24

Ingredients

    Kellogg's All-Bran Cereal, 3 cup (1 serving) (remove)
    1 cup Boiling water
    Butter, salted, 1 stick (remove)
    Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g), 2 serving (remove)
    Granulated Sugar, 1.5 cup (remove)
    Buttermilk, lowfat, 2 cup (remove)
    *Wheat flour, white, all-purpose, unenriched, 2.5 cup (remove)
    Baking Soda, 2.5 tsp (remove)
    Cinnamon, ground, 1 tsp (remove)
    Salt, 1 tsp (remove)

Directions

Carefully stir the cereal and boiling water until moistened. Set aside for 10 minutes. In a separate bowl sift together flour, soda, salt and cinnamon. Set aside.

Add softened butter and sugar to cereal mixture. Mix with electric beaters until combined. Beat in eggs and buttermilk. Stir in flour mixture.

Preheat oven to 350F. Grease a muffin pan and evenly divide batter. Safe the rest of batter in the fridge for up to 6 weeks.

Bake for 20-22 minutes.

Serving Size: 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user ANNABO77.