Whole Wheat Refridgerator Muffins Recipe

Looking for an easy Whole Wheat Refridgerator Muffins recipe? Learn how to make Whole Wheat Refridgerator Muffins using healthy ingredients.


Submitted by cbnasty

Makes 24 servings



CSA Muffins, add whatever fruit/veggie etc you want in any combination

Recipe Ingredients for Whole Wheat Refridgerator Muffins

2 cup Wheat Bran, Crude
2 1/2 cup Whole Wheat Flour
2 cup Milk, Reduced Fat, Fluid, 2% Milkfat
2 large Egg, Whole
2 serving Distilled White Vinegar
1/2 cup Apple Sauce Unsweetened Organics
6 oz Clover Honey
2 tsp Baking Soda
1 tsp Salt, Table
1 1/2 cup, diced Rhubarb
1 cup sliced Strawberries

Recipe Directions for Whole Wheat Refridgerator Muffins

  1. combine all dry ingredients in a bowl

  2. heat milk to 100 degrees and add vinegar, gently beat eggs to break up yolk and add to wet ingredients

  3. mix wets into dry and refridgerate overnight

  4. next morning add the fruit/veggies to the mix and pour into muffin tins. Makes 24

Categories

Breakfast

Nutrition Facts
Serving Size 68.8g
Amount Per Serving
Calories
113
Calories from Fat
13
% Daily Value*
Total Fat
1.5g
2%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
17mg
6%
Sodium
176mg
7%
Potassium
180mg
5%
Total Carbohydrates
23.8g
8%
Dietary Fiber
4.0g
16%
Sugars
9.0g
Protein
4.1g
Vitamin A 1% Vitamin C 7%
Calcium 5% Iron 6%
* 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
96% confidence
A
  Good points
  • Low in saturated fat
  • High in dietary fiber
  • High in manganese
  •   Bad points
  • High in sugar
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