6 WEEK REFRIGERATOR BRAN MUFFINS #2

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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).
  • Microwave Method:
  • 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.
  • Serving information:
  • One Serving = 1 muffin
  • Fat content per serving = 5 grams
  • Calories per serving = 140
  • Exchanges = 1 1/2 starch, 1/2 fat

Notes

Categories: Bread  Muffin 
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