Ready Bake Bran Muffins Recipe


Difficulty LevelEasyHealth IndexHealthy
Interest Group


 Whole bran cereal3 Cup (48 tbs)
 Boiling water1 Cup (16 tbs)
 Eggs2 , lightly beaten
 Buttermilk2 Cup (32 tbs)
 Salad oil1⁄2 Cup (8 tbs)
 Raisins/Currants / chopped pitted dates or prunes1 Cup (16 tbs)
 Baking soda2 Teaspoon
 Salt1⁄2 Teaspoon
 Sugar1 Cup (16 tbs)
 All purpose flour2 1⁄2 Cup (40 tbs)

Nutrition Facts

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


In a large bowl, combine cereal with boiling water and stir thoroughly.
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 — 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.