6 Week Muffins

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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 129.2
  • Total Fat: 0.8 g
  • Cholesterol: 6.1 mg
  • Sodium: 324.1 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 3.7 g

View full nutritional breakdown of 6 Week Muffins calories by ingredient
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WW Recipe WW Recipe
Number of Servings: 48


    6 C Complete Wheat Bran (Kelloggs)
    ½ box Fiber One Cereal
    1 ½ C Sugar
    5 C Flour
    5 t Baking Soda
    2 t Salt
    1 T Cinnamon
    4 Eggs, beaten
    3/4 C Appple Butter (Recipe actually calls for Lighter Bake but it is impossible to find in stores
    1 T Vanilla
    2 Quarts Low Fat Buttermilk
    2 ½ C Baking Raisins (unpacked)


Recipe may be easily cut in half.

Mix all ingredients by hand. Do not use the mixer. Refrigerate batter overnight. This is very important. You may refrigerate the batter for up to six weeks and use as needed.

Spray muffin tin/pan with non-stick cooking spray. Do not use paper liners because the batter will stick to the paper. Fill each muffin tin to top. The batter will level off but it does not rise.

Bake at 400 degrees for 14-20 minutes. Remove muffins from pan while the muffins are still warm.

If you are doing Weight Watchers, these are 1 point muffins.

Makes 48

Number of Servings: 48

Recipe submitted by SparkPeople user OFFALREADY.

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