SIX WEEK MUFFINS
This is a recipe from cookbook by La Leche League called Whole Foods From The Whole Family. I love these muffins! The muffin batter keeps in the fridge for six weeks so you use it as you need it.
Provided by AngAustinBrody
Categories Breakfast
Time 35m
Yield 50 muffins
Number Of Ingredients 12
Steps:
- Pour boiling water over 2 cups bran.
- In another bowl, sift flour, soda, salt, and spice.
- Add wheat germ and rest of bran; combine with wet bran.
- Stir until moist; add oil, honey, eggs, buttermilk and optional fruit.
- Pour into well-greased muffin tins.
- Bake at 400 for 15-20 minutes.
SIX-WEEK BRAN MUFFINS
Steps:
- In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Nutrition Facts :
ALEGRA'S SIX WEEK MUFFINS
Yield 4 - 5 dozen
Number Of Ingredients 8
Steps:
- In a very large bowl, mix Raisin Bran, sugar, flour, baking soda, and salt. Add eggs, oil, and buttermilk. This batter will keep up to six weeks in the refrigerator. As you are ready to use it, fill muffin tins 2/3 full and bake at 400° for 15-20 minutes depending on tin size.
Nutrition Facts : Nutritional Facts Serves
ALEGRA'S SIX WEEK MUFFINS
These are the best bran muffins I've ever tasted.Source; Unknown
Provided by Lynnda Cloutier
Categories Muffins
Number Of Ingredients 8
Steps:
- 1. In a very large bowl, mix Raisin Bran, sugar, flour, soda, and salt
- 2. Add eggs, oil and buttermilk. This batter will keep up to six weeks in the refrigerator. As you are ready to use it, fill muffin tins 2/3 full and bake at 400 for 15 to 20 minutes, depending on tin size. Makes 4 to 5 dozen.
ALEGRA'S SIX WEEK MUFFINS
Yield 4 - 5 dozen
Number Of Ingredients 8
Steps:
- In a very large bowl, mix Raisin Bran, sugar, flour, soda, and salt. Add eggs, oil and buttermilk. This batter will keep up to six weeks in the refrigerator. As you are ready to use it, fill muffin tins 2/3 full and bake at 400° for 15-20 minutes, depending on tin size. Editor's Extra: I make these all the time! I like it just as well with 1/3 less sugar. Fun Fact: You have to be eighteen to vote, but you can be younger to have a law passed. . . . Many elementary school classes around the nation have petitioned their legislature to declare an official "state food," and many have been passed into law. As a result, New York now claims the apple muffin as their official food; Massachusetts, the corn muffin; and Minnesota, the blueberry muffin. Not all states chose a type of muffin, though . . . North Carolinians chose a vegetable, the sweet potato as their state food.
Nutrition Facts : Nutritional Facts Serves
SIX WEEK BRAN MUFFINS LOW FAT LOW SUGAR
Have fresh muffins every day! Make sure you use a very large container to mix together, I had to switch containers to mix and then switched back to store in the refrigerator.
Provided by Scotty Callies Mom
Categories Quick Breads
Time 35m
Yield 1 large canister, 48 serving(s)
Number Of Ingredients 11
Steps:
- Mix all dry ingredients.
- Mix all wet ingredients.
- Mix all wet and dry ingredients together.
- Bake at 350°F for about 18-23 minute till toothpick inserted comes out clean.
Nutrition Facts : Calories 106.2, Fat 1, SaturatedFat 0.3, Cholesterol 18.4, Sodium 336.7, Carbohydrate 21.7, Fiber 1.6, Sugar 6.1, Protein 3.3
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