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Mom's Six Week Muffins

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Recipe

 

Yield

60 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low in Saturated Fat, Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
10 cups cereal
fruit bran
5 cups all-purpose flour
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3 cups sugar
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5 teaspoons baking soda
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2 teaspoons salt
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2 teaspoons cinnamon
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5 cups sour milk
or 5 tablepoons vinegar + 5 cups milk
4 large eggs
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1 cup vegetable oil
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Ingredients

Amount Measure Ingredient Features
2.4 l cereal
fruit bran
1.2 l all-purpose flour
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7.1E+2 ml sugar
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25 ml baking soda
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1E+1 ml salt
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1E+1 ml cinnamon
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1.2 l sour milk
or 5 tablepoons vinegar + 5 cups milk
4 large eggs
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237 ml vegetable oil
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Directions

Measure dry ingredients into a very large mixing bowl that has a lid.

Add eggs, oil and milk.

Blend well.

Stores for 6 weeks in fridge.

Fill muffin cups ½ full and bake at 400℉ (200℃) for 15 to 20 minutes.

NOTE: this mix works well with Raisin Bran, Fruit N Fibre, OR just bran cereals.

Dryed apple bits may be a nice addition.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 14129% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 182mg 8%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 2%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
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