Bran Muffins
Looking for a creative way to cook with breakfast cereal? Look no further than this recipe.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/30 of recipe
309
Calories
5g
Protein
50g
Carbs
10g
Fat
3g
Fiber
26g
Sugar
340mg
Sodium
Saturated Fat 2 g · Cholesterol 31 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
all purpose flour
5 cups
salt
2 teaspoons
baking soda
2 teaspoons
sugar
3 cups
raisin bran
8 cups · about 15 oz
eggs, beaten
4
buttermilk
4 cups
vegetable oil
1 cup · or cooking oil of choice
sprays of vegetable oil spray
or oil
Instructions
- 1
Wash hands with soap and water.
- 2
Measure flour into a large bowl.
- 3
Add salt, soda, sugar and raisin bran to the flour and mix well with spoon.
- 4
With a spoon make a "well" in the center of the dry ingredients.
- 5
In the medium size bowl, beat the eggs with a fork until whites and yolk are evenly blended.
- 6
Add milk and oil to eggs. Beat with fork.
- 7
Add liquid to dry ingredients. Stir until dry ingredients are moistened (mixture will be lumpy).
- 8
Lightly oil the bottoms of the paper cups in the muffin pan (or use muffin cups). Fill the muffin cups to 3/4 full.
- 9
Bake at 425 °F for 15-20 minutes.
- 10
Baked muffins can be frozen for future use.
Source: USDA MyPlate Kitchen · Quick and Healthy Meals: Tips and Tools for Planning Meals for Your Family Ohio State University Cooperative Extension Cuyahoga County
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