Bran Muffins
I love this recipe because you could make the batter and save it in your refrigerator for six weeks. That way, you can make whatever number of muffins you want and have fresh muffins whenever.
- Preparing Time: 30 minutes
- Total Time: 55 minutes
- Served Person: 48
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 4 eggs
- 2 t cinnamon
- 1 c oil
- 1 qt. buttermilk
- 3 c sugar + 1/4 c if nuts added
- 5 t baking soda
- 5 c all-purpose enriched flour presifted
- 1/2 c walnuts (optional) finely chopped
- 17 oz box bran 100 %
- Carbohydrate 0.576285 g
- Cholesterol 0.408333333333333 mg
- Fat 18.0911767184021 g
- Fiber 0.0575249983469645 g
- Protein 0.342218333333333 g
- Saturated Fat 2.38695542336537 g
- Serving Size 1 1 Serving (38g)
- Sodium 3787.11626002581 mg
- Sugar 0.518760001653035 g
- Trans Fat 0.869043169149451 g
- Calories 163 calories
Preheat oven to 425 F. Mix first 4 ingredients. Add baking soda, cinnamon and flour . Add Bran last. Pour into plastic bowl with airtight cover. Bowl must be larger than batter as batter expands. Keep in fridge for 2 days before using. Can be kept for 6 weeks in fridge and used as needed. -Fill cups almost full. Heat oven to 425 degrees. Turn down to 375 and bake at 375 degrees for 20-25 minutes until toothpick comes out clean.
