“This is another 6 week Raisin Bran Muffin Recipe but with half the sugar. I was trying to find something that my husband would eat in place of his morning commute donut . This is one he likes! You may wonder about the fat content but by using the canola and walnuts it was a better choice than anything he would buy on the road!”
READY IN:
31mins
SERVES:
72
YIELD:
72 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl mix flour, sugar, Splenda, dry milk, baking soda and salt.
  2. In a small bowl lightly beat eggs with Canola oil and Buttermilk
  3. Add to dry ingredients and mix just until all ingredients are moist.
  4. Fold in Raisin Bran and walnuts.
  5. Scoop into grease muffin tins
  6. Bake for 16 - 20 min at 350 degrees.
  7. Keep unused batter covered in fridge for up to 6 weeks (if you can!).

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