Make Ahead Bran Muffins
"This is awesome. I got this recipe from my boss. It can be kept in the fridge for up to 6 weeks. So you can scoop out a couple muffins each morning and add what ever you want to them... like carrots or bananas... or whatever. And this recipe makes 5 dozen muffins.
I love this idea! I made this with All Bran Cereal"
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
5 dozen
- Serves:
- 60
ingredients
- 2 cups boiling water
- 2 cups shredded whole all-bran cereal
- 5 cups flour
- 5 teaspoons baking soda
- 2 teaspoons salt
- 2 cups sugar
- 1 cup margarine, softened
- 1 cup egg substitute
- 1 quart low-fat buttermilk
- 4 cups bran buds (Kellogg's All Bran preferred)
- cooking spray
directions
- Preheat oven to 400.
- Preheat oven to 400F and lightly grease muffin pans or line with cupcake papers.
- Pour boiling water over shredded whole bran cereal and set aside.
- Sift together flour, baking soda and salt.
- Cream together sugar margarine and egg substitute until fluffy.
- Blend in buttermilk bran cereal buds and soaked cereal.
- stir in dry ingredients.
- Store in a tightly covered container in the fridge.
- To make muffins -- don't stir the batter.
- fill prepared muffin cups 2/3 full and bake for 20 minutes.
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RECIPE SUBMITTED BY
My name is Amy and I live in CT. I love to cook and try new recipes. My kitchen is my favorite room in my house and where I spend most of my time!
Both my parents were always cooking, mom baked and dad did everything except baking. Some of my recipes come from my grandmother, Nell, but have been updated. The rest fly out of my head in the middle of the night...or are things I have seen in magazines, cookbooks and on TV twisted around to my liking. I find it hard to follow a recipe, but I am trying to do that without changing them all the time.
