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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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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 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:
1. Preheat oven to 400.
2. Preheat oven to 400F and lightly grease muffin pans or line with cupcake papers.
3. Pour boiling water over shredded whole bran cereal and set aside.
4. Sift together flour, baking soda and salt.
5. Cream together sugar margarine and egg substitute until fluffy.
6. Blend in buttermilk bran cereal buds and soaked cereal.
7. stir in dry ingredients.
8. Store in a tightly covered container in the fridge.
9. To make muffins - don't stir the batter.
10. fill prepared muffin cups 2/3 full and bake for 20 minutes.
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