Six Week Muffins
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 119.2
- Total Fat: 4.9 g
- Cholesterol: 28.6 mg
- Sodium: 282.1 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 3.4 g
- Protein: 3.7 g
View full nutritional breakdown of Six Week Muffins calories by ingredient
Introduction
Healthy muffins that can be refridgerated for up to six weeks. Dried fruit, fresh fruit or nuts can be added right before baking for variety. Healthy muffins that can be refridgerated for up to six weeks. Dried fruit, fresh fruit or nuts can be added right before baking for variety.Number of Servings: 48
Ingredients
-
6c. Bran
2c. Boiling Water
1c. Butter - melted
1c. Sugar
4 Eggs -beaten
1qt. Buttermilk
5c. Flour
5tps. Baking Soda
2tps. Salt
Directions
Pour boiling water over 2 cups of bran. Mix in melted butter, sugar, eggs, buttermilk and remaining bran. Sift flour, baking soda and salt. Combine all ingredients. Spray tins. Bake at 400 degrees for 20 minutes. Can be kept in refridge for 6 weeks. Dried fruit, fresh fruit or nuts can be added right before baking for variety.
Number of Servings: 48
Recipe submitted by SparkPeople user MICHGRIM.
Number of Servings: 48
Recipe submitted by SparkPeople user MICHGRIM.