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| Muffins, Bran |
| Number of Servings |
5-6 dozen |
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Serving Size |
2 muffins |
| Preparation Time |
35 minutes |
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Cooking Time |
15-20 minutes |
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| Quantities |
Ingredients |
| 5 cups | flour |
| 2 teaspoons | salt |
| 2 teaspoons | baking soda |
| 3 cups | sugar |
| 1 (15 ounces) (6 cups) | Raisin Bran cereal |
| 4 | eggs, beaten |
| 1 quart | buttermilk |
| or 4 cups, 4 tablespoons | milk, vinegar (respectively) |
| 1 cup | vegetable oil |
| | vegetable oil or spray |
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| Equipment |
Instructions |
- mixing bowl
- measuring cups
- measuring spoons
- stirring spoon
- paper muffin cups (optional)
- muffin tin
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- If vinegar/milk mixture is used, add vinegar to milk and set aside for 5 minutes.
- Measure flour into gallon container.
- Add salt, baking soda and sugar to flour and mix well with spoon.
- Stir in Raisin Bran and mix well.
- With spoon make "well" in center of dry ingredients.
- In medium bowl, beat eggs with fork only until whites and yolks are evenly blended.
- Add milk and oil to eggs, beat with fork.
- Add liquid mixture to to dry ingredients. Stir with long handled spoon only until dry ingredients are moistened. (Mixture will be lumpy.)
- Lightly oil the bottoms of the muffin pan (or use paper muffin cups).
- Fill muffin cups to 3/4 full.
- 1Bake at 425¡F for 15-20 minutes. After baking the muffins can be frozen.
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| NOTES: The muffin tins can be filled with batter, covered and refrigerated and baked the next morning.Variations: Add raisins, cinnamon or nutmeg to batter before baking. |
| Nutrition Information |
| Calories |
312 |
| Total Fat |
9 grams |
| Saturated Fat |
2 grams |
| Protein |
8 grams |
| Carbohydrates |
34 grams |
| Fiber |
4 grams |
| Sugar |
NA |
| Vitamin A |
320 RE |
| Vitamin C |
0 mg |
| Calcium |
NA |
| Iron |
NA |
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