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Six Week Muffins

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Submitted by babyj

YIELD

2 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

15 433.5
OUNCES ML/G RAISIN BRAN CEREAL *
5 1.2
5 25
TEASPOONS ML BAKING SODA
3 7.1E+2
CUPS ML SUGAR
2 1E+1
TEASPOONS ML SALT
¼ 59
4 4
LARGE LARGE EGGS
1 0.9
QUART L BUTTERMILK
(or 4 cups)
1 237
CUP ML VEGETABLE OIL

Directions

Mix first 6 ingredients.

Add eggs, buttermilk, oil, and mix thoroughly.

Cover batter and refrigerate overnight before using.

(Spray muffin pans with non-stick spray).

Bake at 400℉ (200℃) for 20 minutes or at 350℉ (180℃) F for 25 minutes.

Batter will keep in the refrigerator for 6 weeks.

Muffins may be frozen after being baked.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 670g (23.6 oz)
Amount per Serving
Calories 1827 31% from fat
 % Daily Value *
Total Fat 63g 97%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 2194mg 91%
Total Carbohydrate 96g 96%
Dietary Fiber 5g 18%
Sugars g
Protein 62g
Vitamin A 6% Vitamin C 4%
Calcium 34% Iron 47%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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