Refrigerated Bran Muffins Recipe
Healthier Muffin Recipe
Ingredients:
1 20-ounce box raisin bran cereal
2-1/2 cups sugar
5 cups unbleached flour
5 teaspoons baking soda
2 -1/2 teaspoons salt
1/3 cup walnuts, chopped and toasted
1 quart low-fat buttermilk
1 (20-ounce) can crushed pineapple, packed in juice, undrained
2 whole eggs
3 egg whites
1/2 cup olive oil
Directions:
Pour cereal into a large bowl. Add sugar and stir. Sift flour, baking soda and salt into cereal. Add walnuts and stir.
In a separate large mixing bowl, mix buttermilk, pineapple, eggs, egg whites and oil. Stir until completely mixed, then pour into dry mixture and stir completely.
Bake in sprayed muffin tins, filling each cup 2/3 full. Bake at 350 degrees for 25 to 30 minutes, or until toothpick inserted in center of muffin comes out clean. The batter can be refrigerated for up to six weeks. Makes 5 dozen muffins (about 15 cups batter).
Each serving contains approximately: 131 calories, 3 grams fat, 8 milligrams cholesterol, 284 milligrams sodium, 25 grams carbohydrates; 3 grams protein and 1 gram fiber
See also:
Apple-Cinnamon Oat Bran Muffins
Gluten Free Rice Bran Muffins Recipe
Low Calorie Apple Bran Muffins
Low Fat Chunky Apple Bran Muffins
Low Salt Basic Bran Muffins
Low Fat High Fiber Bran Muffins
