Bran Muffins I Recipe

Recipesfull introduces to you: Muffin Recipes. (Bran Muffins I Recipe). This muffin batter can be mixed up ahead of time, and kept in the refrigerator for up to a week for fresh muffins any time.

Brief

Servings: 36

Yield: 3 dozen muffins

Bran Muffins I Recipe

Ingredients

2 cups raisin bran cereal

4 cups whole bran cereal

2 cups boiling water

1 cup shortening

3 cups white sugar

4 eggs

4 cups buttermilk

5 cups all-purpose flour

5 teaspoons baking soda

1 ½ teaspoons salt

Bread

Directions

Step 1

Mix cereal and boiling water together in a metal bowl and allow to cool.

Step 2

Cream shortening sugar and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour baking soda and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix use a ladle to get batter out of the jar; don't mix or stir.

Step 3

When ready to use spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.

Nutritional Information

Bran Muffins I Recipe

Servings Per Recipe:36

Calories: 217.6

% Daily Value *

Protein: 4g 8%

Carbohydrates: 36.4g 12%

Dietary Fiber: 1.5g 6%

Sugars: 19.7g

Fat: 6.8g 10%

Saturated Fat: 1.8g 9%

Cholesterol: 21.8mg 7%

Vitamin A Iu: 156.3IU 3%

Niacin Equivalents: 2.6mg 20%

Vitamin B6: 0.1mg 7%

Vitamin C: 0.3mg 1%

Folate: 52mcg 13%

Calcium: 40.6mg 4%

Iron: 2.4mg 13%

Magnesium: 19.3mg 7%

Potassium: 107.2mg 3%

Sodium: 352mg 14%

Thiamin: 0.2mg 21%

Calories From Fat: 61.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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