Bran Muffins
Looking for a creative way to cook with breakfast cereal? Look no further than this recipe.
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
- Servings: 30
- Cuisine: American
- Difficulty: Easy
Dietary
- Vegetarian
- Nut-Free
- Pescatarian
- Low-Fat
- Low-Sodium
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- bake
- comfort food
- budget-friendly
- sweet
- tangy
Ingredients
- 5 cup all purpose flour
- 2 teaspoon salt
- 2 teaspoon baking soda
- 3 cup sugar
- 8 cup raisin bran
- 4 eggs (beaten)
- 4 cup buttermilk
- 1 cup vegetable oil
- 1 dash vegetable oil spray
Instructions
- Measure flour into a large bowl.
- Add salt, soda, sugar and raisin bran to the flour and mix well with spoon.
- With a spoon make a "well" in the center of the dry ingredients.
- In the medium size bowl, beat the eggs with a fork until whites and yolk are evenly blended.
- Add milk and oil to eggs.
- Beat with fork.
- Add liquid to dry ingredients.
- Stir until dry ingredients are moistened (mixture will be lumpy).
- Lightly oil the bottoms of the paper cups in the muffin pan (or use muffin cups).
- Fill the muffin cups to 3/4 full.
- Bake at 425 °F for 15-20 minutes.
- Baked muffins can be frozen for future use.
Nutrition (per serving)
- Calories: 309
- Protein: 5.3 g
- Carbohydrates: 50.1 g
- Fat: 9.7 g
- Fiber: 2.5 g
- Sodium: 340 mg
- Saturated Fat: 1.9 g
- Sugar: 26.3 g
- Cholesterol: 31 mg