All Bran Refrigerator Muffins

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 177.7

Total Fat: 7.4 g
Cholesterol: 19.3 mg
Sodium: 229.8 mg
Total Carbs: 26.4 g
Dietary Fiber: 4.7 g
Protein: 3.9 g

View full nutritional breakdown of All Bran Refrigerator Muffins calories by ingredient

Introduction

Great Recipe. Make a few, Make them ALL. Batter stays in refrigerator for up to 6 weeks. Great Recipe. Make a few, Make them ALL. Batter stays in refrigerator for up to 6 weeks.

Minutes to Prepare: 25

Minutes to Cook: 25

Number of Servings: 24

Ingredients

3 Cups Kellogg’s “All Bran” works Best)

1 Cup of Boiling Water

2 Eggs

2 Cups 2% Milk

½ Cup Canola, Safflower, or Corn Oil

2 ½ Cups All Purpose Flour

2 ½ teaspoons Baking SODA

½ teaspoon Salt

1 ½ Cup Sugar

1 Cup Chopped Dried Apricots

1 Cup Chopped Walnuts

Directions

Combine Bran and Boiling Water in a separate mixing bowl and stir until moistened. Set aside to cool.

In a larger mixing bowl, combine and stir together other ingredients, (32 Tsp. of Splenda Sugar Blend for Baking = 3/4 cups). Add Bran and mix thoroughly. (Mixture will be the consistency of thick cake mix)

Pre-heat oven to 375 degrees then grease two or three muffin tins. Using a large Kitchen Ladle, fill each muffin ¾ of the way. Bake for 25 minutes or till crown springs back when touched.

Store extra muffins in freezer after completely cooled. Unused batter may be kept in refrigerator for up to Six Weeks in a tightly sealed container.

Number of Servings: 24

Recipe submitted by SparkPeople user DOUGCOUTTS.