Raisin-Bran Muffins Recipe

submitted by sumit at ifood.tv




 Raisin bran15 Ounce (1 Box / 450 Gram)
 Whole wheat flour1 1⁄4 Liter (5 Cups)
 Baking soda5 Teaspoon (25 Milliliter)
 Sea salt2 Teaspoon (10 Milliliter)
 Nonfat yogurt240 Milliliter (1 Cup)
 Molasses295 Milliliter (1 1/4 Cup)
 Non fat buttermilk780 Milliliter (3 1/4 Cup)
 Egg whites3

Nutrition Facts

Serving size: Complete recipe

Calories 7175 Calories from Fat 397

% Daily Value*

Total Fat 44 g67.2%

Saturated Fat 12.5 g62.4%

Trans Fat 0 g

Cholesterol 69.8 mg

Sodium 13276.7 mg553.2%

Total Carbohydrates 1548 g516%

Dietary Fiber 184.6 g738.6%

Sugars 390.8 g

Protein 251 g501%

Vitamin A 115.4% Vitamin C 9%

Calcium 232.6% Iron 526.9%

*Based on a 2000 Calorie diet


Mix together cereal, flour, soda and sea salt.
Add yogurt, molasses and buttermilk.
Mix well.
Beat egg whites until stiff and fold into batter.
Fill paper-lined muffin tins half full and bake in 375°F (190°C) oven for 20-25 minutes.
Refrigerate extra batter in tightly covered container for up to 6 weeks, using as desired.