Refrigerator Apple Bran Muffins

24
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In

Recipe: #1990

November 04, 2011



"My oldest granddaughter requests these as she likes healthy food. This batter may be kept in the refrigerator for up to two weeks, but you may bake them all at once and freeze them. These are healthy because they are lower in fat than some and egg whites are used in place of whole eggs."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (55.1 g)
  • Calories 190.4
  • Total Fat - 5.3 g
  • Saturated Fat - 1 g
  • Cholesterol - 5.2 mg
  • Sodium - 114.3 mg
  • Total Carbohydrate - 32.3 g
  • Dietary Fiber - 1.7 g
  • Sugars - 14.7 g
  • Protein - 4.2 g
  • Calcium - 97.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0.1 mg

Step 1

In a medium bowl combine the cereal and buttermilk; let stand 5 minutes till cereal is softened.

Step 2

Meanwhile, in another larger bowl, combine next 9 ingredients.

Step 3

To the cereal and buttermilk mixture add the applesauce, oil, and egg whites and blend well; then add this to the flour mixture all at once and stir till just moistened.

Step 4

You may bake this immediately or store it in refrigerator in a tightly covered container for up to two weeks.

Step 5

When ready to bake, stir batter and fill paper-lined tins that have been sprayed with vegetable spray about 3/4 full; bake 400 degrees for about 15-17 minutes till done. Serve warm.

Tips & Variations


No special items needed.

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