Karen's 6 Week Bran Muffins Recipe

Looking for an easy Karen's 6 Week Bran Muffins recipe? Learn how to make Karen's 6 Week Bran Muffins using healthy ingredients.


Submitted by lookinspiff

Makes 48 servings



Bran muffin mixture that can be put together and kept uncooked in the fridge for up to 6 weeks

Recipe Ingredients for Karen's 6 Week Bran Muffins

15 oz Raisin Bran
2.5 cup Sugars, Granulated
2.5 cup Wheat Flour, White, All-purpose, Enriched, Unbleached
2.5 cup White Flour, Unbleached
4 large Egg, White
1 cup Vegetable Oil, Canola
4 cup Lowfat Buttermilk
5.25 tsp Baking Soda
2 tsp Salt, Table

Recipe Directions for Karen's 6 Week Bran Muffins

  1. 1. Combine dry ingredients

  2. 2. Mix wet ingredients

  3. 3. Combine wet and dry ingredients

  4. 4. Refrigerate until ready to use or at least over night

  5. 5. Bake at 400 degrees for 15-20 minutes in well greased muffin pan

Categories

Breads

Nutrition Facts
Serving Size 60.1g
Amount Per Serving
Calories
165
Calories from Fat
46
% Daily Value*
Total Fat
5.1g
8%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
247mg
10%
Potassium
62mg
2%
Total Carbohydrates
28.0g
9%
Dietary Fiber
1.4g
6%
Sugars
14.1g
Protein
3.1g
Vitamin A 3% Vitamin C 0%
Calcium 3% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  •   Bad points
  • Very high in sugar
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