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6 Week Raisin Bran Muffins

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Submitted by spookyette

Store in closed container in refrigerator for up to 6 weeks.

YIELD

48 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 473
CUPS ML ALL-BRAN CEREAL
2 473
CUPS ML WATER
hot
3 7.1E+2
CUPS ML SUGAR
1 237
CUP ML VEGETABLE OIL
4 4
LARGE LARGE EGGS
add 1 at a time
1 0.9
QUART L BUTTERMILK
1 15
TABLESPOON ML VANILLA EXTRACT
4 433.5
CUPS ML/G RAISIN BRAN CEREAL *
5 1.2
3 45
TABLESPOONS ML BAKING SODA *
1 1E+1
TABLESPOON ML SALT
1 237

Directions

Pour hot water over all-bran cereal.

In a very large bowl cream sugar and oil. Add eggs 1 at a time.

Add buttermilk and vanilla.

Add Raisin Bran, flour, baking soda and salt.

Add in the hot bran mixture and raisins.

Bake at 350 degrees F. for 30 minutes.

Store in closed container in refrigerator for up to 6 weeks.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 162 29% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 182mg 8%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 1%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
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