6 WEEK BRAN MUFFINS

6 Week Bran Muffins image

This is a simple, healthy recipe and yummy too! The batter can be stored in your refridgerator for up to 6 weeks. Perfect for hot fresh muffins any time!

Provided by Pinktini

Categories Breads

Time 15m

Yield 24 serving(s)

Number Of Ingredients 11

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Ingredients

1 (15 ounce) package Raisin Bran cereal
1 cup sugar
1 cup Splenda granular, sugar substitute (2 cups sugar can be used instead)
5 cups all-purpose flour, sifted
4 teaspoons baking soda
2 teaspoons salt
2 eggs, plus
4 egg whites, beaten with eggs
1/2 cup applesauce
1/2 cup vegetable oil
1 quart buttermilk

Steps:

Mix all dry ingredients.
Add eggs, oil, applesauce and buttermilk.
Put in plastic container and cover.
Fill muffin tin 2/3 full. Bake at 375 for 15-20 minute.
**Can be stored in fridge for up to 6 weeks! DO NOT RESTIR.

Nutrition Facts : Calories 253.1, Fat 6, SaturatedFat 1.1, Cholesterol 19.3, Sodium 568.5, Carbohydrate 44.8, Fiber 2.9, Sugar 16.1, Protein 6.7

*** Explore more 6 Week Bran Muffins Recipes »

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