Raisin Bran Muffins (1 WW Point)

Name: Raisin Bran Muffins (1 WW Point)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 54 muffins, 54 serving(s)
Ingredients: 6 cups kellogg's all bran complete cereal; 1/2 of a 16 . 2 ounce box of general mills Fiber One cereal; 1 1/2 cups sugar; 2 1/2 cups whole wheat flour; 2 1/2 cups flour; 5 teaspoons baking soda; 1 tablespoon ground cinnamon; 2 teaspoons salt; 4 large eggs, lightly beaten; 1/2 cup prune baby food; 1 tablespoon vanilla extract; 2 quarts fat-free buttermilk; 12 ounces raisins; 1 lb carrot, shredded

Submitted by ColSanders

"This recipe yields a bunch of very tasty, moist, satisfying muffins that don't cost you a lot of calories and fat. It supposed to be only 1 WW point per muffin."

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photo by ColSanders

Ready In:: 50mins
Ingredients:: 14
Yields:: 54 muffins
Serves:: 54

ingredients

6 cups kellogg's all bran complete cereal
¹⁄₂ of a 16 . 2 ounce box of general mills Fiber One cereal
1 ¹⁄₂ cups sugar
2 ¹⁄₂ cups whole wheat flour
2 ¹⁄₂ cups flour
5 teaspoons baking soda
1 tablespoon ground cinnamon
2 teaspoons salt
4 large eggs, lightly beaten
¹⁄₂ cup prune baby food
1 tablespoon vanilla extract
2 quarts fat-free buttermilk
12 ounces raisins
1 lb carrot, shredded

directions

In a very large bowl, combine cereals, sugar, flours, soda, cinnamon and salt.
In a medium bowl, combine the beaten eggs, baby food, and vanilla.
Add the egg mixture to the cereal/flour mixture. Add the buttermilk to the cereal/flour mixture. Blend well until everything is moistened.
Add the raisins and shredded carrots and mix well.
Cover the bowl with plastic wrap and refrigerate over night (or for at least 2 hours).
To bake. Heat oven to 400 degrees F. Spray muffin pans with non-stick spray. Fill muffin cups 2/3 full (Use a 1 3/4 inch cookie scoop).
Bake 15 to 20 minutes, until nicely browned and set.
Cool in pans for 6 minutes, then remove the muffins to a rack to cool completely. Enjoy.
Note that the muffins freeze well. You don't have to bake up all the muffins at one time. The batter will keep in the refrigerator for 6 weeks,.