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Raspberry Bran Muffins

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Recipe

 

Yield

24 servings

Prep

15 min

Cook

25 min

Ready

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

Ingredients

Amount Measure Ingredient Features
2 ½ cups all-purpose flour
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1 ¾ cups sugar
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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2 cups buttermilk
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½ cup vegetable oil
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2 large eggs
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8 cups bran flakes cereal
cereal
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½ cup raspberry jam
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Ingredients

Amount Measure Ingredient Features
591 ml all-purpose flour
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414 ml sugar
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1E+1 ml baking powder
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2.5 ml baking soda
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2.5 ml salt
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473 ml buttermilk
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118 ml vegetable oil
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2 large eggs
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1.9 l bran flakes cereal
cereal
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118 ml raspberry jam
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Directions

Preheat oven to 350℉ (180℃).

Line muffin tins with paper muffin cups.

Combine first 5 ingredients in medium bowl.

Whisk buttermilk, oil and eggs in large bowl to blend.

Add dry ingredients and cereal and stir until just blended.

Spoon ¼ cup batter into each muffin cup.

Using small spoon, make well in center of each and fill well with 1 teaspoon jam.

Spoon remaining batter over.

bake until tester inserted into centers comes out clean, about 25 minutes.

Turn muffins out onto racks.

Cool slightly.

Serve warm or at room temperature.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 19026% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 161mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 7g
Vitamin A 6% Vitamin C 0%
Calcium 4% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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