Bran Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 131.4
- Total Fat: 3.2 g
- Cholesterol: 15.0 mg
- Sodium: 220.3 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 3.7 g
- Protein: 3.6 g
View full nutritional breakdown of Bran Muffins calories by ingredient
Introduction
A basic muffin mix that you can keep in the fridge for up to 6 weeks. Add mashed bananas, dried fruit or choc chips for variety. A basic muffin mix that you can keep in the fridge for up to 6 weeks. Add mashed bananas, dried fruit or choc chips for variety.Number of Servings: 24
Ingredients
-
3 cups unprocessed wheat bran
1 cup boiling water
1 cup sugar
1/4 cup olive oil (or 1/2 cup margarine)
2 eggs
2 1/2 cups wholemeal SR flour (add 2 1/2 tsp baking soda if using plain flour)
1 tsp salt
2 cups milk
1 tbs white vinegar
1 tsp cinnamon
Directions
Put 1 cup of the wheat bran in a small bowl, stir in boiling water and let stand.
Add white vinegar to milk into another small bowl; let stand.
Combine olive oil and sugar in another bowl. Beat eggs and add to the sugar and oil, mixing well.
Sift flour into a mixing bowl, adding the remaining wheat bran, salt and cinnamon before stirring in the softened wheat bran.
Add to this the sugar/egg/oil mix alternately with the milk mixture, stirring through thoroughly.
Cover with a tight lid/plastic wrap and store in fridge for a minimum of 12 hours, max of 6 weeks.
Pour into greased muffin tray, sprinkle chopped pecans or rolled oats on top if desired, cooking for 18 mins at 177*C or until they spring back to the touch.
Cool in tray for 5 mins, loosen edges with a knife and turn out onto wire rack to cool slightly before serving.
Number of Servings: 24
Recipe submitted by SparkPeople user EBONIE.
Add white vinegar to milk into another small bowl; let stand.
Combine olive oil and sugar in another bowl. Beat eggs and add to the sugar and oil, mixing well.
Sift flour into a mixing bowl, adding the remaining wheat bran, salt and cinnamon before stirring in the softened wheat bran.
Add to this the sugar/egg/oil mix alternately with the milk mixture, stirring through thoroughly.
Cover with a tight lid/plastic wrap and store in fridge for a minimum of 12 hours, max of 6 weeks.
Pour into greased muffin tray, sprinkle chopped pecans or rolled oats on top if desired, cooking for 18 mins at 177*C or until they spring back to the touch.
Cool in tray for 5 mins, loosen edges with a knife and turn out onto wire rack to cool slightly before serving.
Number of Servings: 24
Recipe submitted by SparkPeople user EBONIE.