Six Week Muffins

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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.