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Bran And Buttermilk Muffin Recipe
|Boiling water||1 Cup (16 tbs)|
|All-bran cereal||3 Cup (48 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||2 Teaspoon|
|Buttermilk||2 Cup (32 tbs)|
|Raisins/1 cup crushed pineapple, drained||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4316 Calories from Fat 981
% Daily Value*
Total Fat 111 g170.9%
Saturated Fat 61.4 g307.1%
Trans Fat 0 g
Cholesterol 664.9 mg
Sodium 4231.7 mg176.3%
Total Carbohydrates 775 g258.2%
Dietary Fiber 41.7 g166.6%
Sugars 384.6 g
Protein 85 g169.3%
Vitamin A 155.6% Vitamin C 3.4%
Calcium 18.2% Iron 366.1%
*Based on a 2000 Calorie diet
Add butter, cover and let stand until softened.
Stir in sugar and eggs, beating well.
Blend in flour, soda and buttermilk; mix well.
Stir in raisins.
Spoon into paper-lined muffin dishes or custard cups filling only one-half full.
Microwave time will depend on the number of muffins cooked at a time.
For 6 muffins, microwave 2 1/4 minutes; for 4 muffins, 2 minutes; for 2 muffins, 1 3/4 minutes.