Big Batch Bran Muffins
Recipe: #7999
February 04, 2013
Categories: Breakfast, Brunch Mothers Day, Oven Bake, High Fiber, more
"I love this bran muffin recipe, I found that if you coarsely crush the Kellogg's All Bran cereal it makes for a better tasting muffin and bakes out higher, if you don't want to make all the muffins the batter can be kept in the fridge for up to 3 weeks, just scoop out what you want"
Original is 25 servings
Ingredients
Nutritional
- Serving Size: 1 (57 g)
- Calories 179.9
- Total Fat - 4.7 g
- Saturated Fat - 1.1 g
- Cholesterol - 13.7 mg
- Sodium - 267.2 mg
- Total Carbohydrate - 31.2 g
- Dietary Fiber - 3.8 g
- Sugars - 17.5 g
- Protein - 5.4 g
- Calcium - 125.9 mg
- Iron - 1.8 mg
- Vitamin C - 2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine Post bran cereal with boied water. Allow to sit 10 minutes. Cool slightly
Step 2
Cream butter and sugar, and add to Post bran and water mix. Add eggs. Mix th five dry ingredients, and add alternately with buttermilk, then add Kellogg's All-Bran (I crush this cereal).
Step 3
Bake in greased or paper-lined muffin cups in a preheated oven 350 degrees for 25-30 minutes.
Tips
No special items needed.
0 Reviews
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