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Ready Bake Bran Muffins Recipe
|Whole bran cereal||3 Cup (48 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Eggs||2 , lightly beaten|
|Buttermilk||2 Cup (32 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Raisins/Currants / chopped pitted dates / chopped pitted prunes||1 Cup (16 tbs)|
|Soda||2 1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|All-purpose flour||2 1⁄2 Cup (40 tbs), unsifted|
Serving size: Complete recipe
Calories 4379 Calories from Fat 1171
% Daily Value*
Total Fat 132 g203.1%
Saturated Fat 8.9 g44.3%
Trans Fat 2 g
Cholesterol 423 mg
Sodium 5882.2 mg245.1%
Total Carbohydrates 746 g248.6%
Dietary Fiber 45 g179.9%
Sugars 337.9 g
Protein 86 g172.9%
Vitamin A 99.4% Vitamin C 6.9%
Calcium 20% Iron 375.3%
*Based on a 2000 Calorie diet
Set aside until cool, then add eggs, buttermilk, oil, and fruit and blend well.
In a separate bowl, stir together soda, salt, sugar, and flour until thoroughly blended; then stir into bran mixture.
To store for later use, refrigerate batter in tightly covered container for as long as two weeks, and bake muffins at your convenience; stir batter to distribute fruit evenly before using.
Spoon batter into greased 2 1/2-inch muffin cups, filling each about 2/3 full.
Bake in a 425° oven for about 20 minutes or until tops spring back when lightly touched.