Six Week Muffins

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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 161.3
  • Total Fat: 6.6 g
  • Cholesterol: 28.7 mg
  • Sodium: 362.0 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.3 g

View full nutritional breakdown of Six Week Muffins calories by ingredient


Introduction

Low-Cal Muffins that taste great. Batter will stay fresh in your refridgerator for six weeks so you can bake only a few at a time. Great for breakfast or snack-on-the-go! Low-Cal Muffins that taste great. Batter will stay fresh in your refridgerator for six weeks so you can bake only a few at a time. Great for breakfast or snack-on-the-go!
Number of Servings: 48

Ingredients

    2 C. Boiled Water
    5t. Baking Soda
    1T. Salt
    1C. Butter
    1 1/2 C. Sugar
    4 large Eggs
    5C. Flour
    4C. All Bran
    3C. Bran Flakes
    1 Quart Buttermilk
    2C. Raisins
    1C. Walnuts

Directions

Mix Boiling water with baking soda and salt, set aside to cool. Blend butter and sugar, add eggs beating after each addition. Add remaining ingredients and water. mix together well. Spray muffin pan with Pam. Fill each cup 2/3 full. Bake at 400* for 20 minutes

Number of Servings: 48

Recipe submitted by SparkPeople user JULIELOWEN.