6 WEEK REFRIGERATOR BRAN MUFFINS #2
- 2 cups All Bran cereal
- 2 cups boiling water
- 1 cup egg substitute (equal to 4 eggs)
- 4 cups buttermilk
- 2 1/2 cups sugar
- 1 cup oil (Canola)
- 3 cups whole wheat flour
- 2 cups unbleached flour
- 5 tsp. baking soda
- 1 1/4 tsp. salt (optional)
- 2 cups dried fruit (optional)
- 4 cups Bran Buds or 100% Bran cereal
In a small bowl, pour boiling water over the All Bran cereal and let stand until softened.
In a large bowl, mix eggs, buttermilk, sugar and oil.
Add the All Bran mixture to the egg mixture. Stir in the next four ingredients, just until
moistened. If using dried fruit, add during this stage also.
Stir in Bran Buds or 100% Bran cereal.
Batter may be covered and stored in refrigerator for up to three weeks and baked as needed.
Conventional Oven: Preheat oven to 375 degrees. Pour about 1/4 cup of the batter into muffin tins that have been sprayed with non-stick
coating or tins lined with cupcake papers. Bake for 15 minutes (20 minutes for chilled batter).
For one muffin: Pour 1/4 cup batter into cupcake paper or small microwave proof bowl.
Cook on high 55 to 70 seconds, rotating 1/4 turn halfway through cooking.
One Serving = 1 muffin
Fat content per serving = 5 grams
Calories per serving = 140
Exchanges = 1 1/2 starch, 1/2 fat