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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 or prunes||1 Cup (16 tbs)|
|Baking soda||2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
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 5198.1 mg216.6%
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
Let cool, then stir in eggs, buttermilk, oil, and fruit; blend well.
In another large bowl, mix together baking soda, salt, sugar, and flour; then stir in bran mixture.
Cover tightly and refrigerate for up to 2 weeks; before using, stir batter to distribute fruit evenly.
To bake, spoon refrigerated batter into a paper cup lined microwave cupcaker or paper lined 6 ounce custard cups, filling each cup half full.
If using custard cups, arrange them in a circle on a large, flat plate.
Prepare desired number of cups and microwave on HIGH (100%) for time indicated on chart (next column).
If muffins are baking unevenly, .rotate dish 1/4 turn after 2 minutes.
Check for doneness at minimum time â€” muffins should spring back when lightly pressed in center; moist spots will disappear upon standing.
Immediately remove muffins from cups and let stand on a wire rack for 2 minutes before serving.