Ingredients for 6 Week Bran Muffins
- 1 cup bran cereal
- 1/4 cup granulated sugar
- 0 Splenda Granular
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 0 egg whites
- 1/4 cup applesauce
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
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How to Make 6 Week Bran Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 cup bran cereal, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt.
- In a separate bowl, whisk together the wet ingredients: 1 cup buttermilk, 1/4 cup vegetable oil, 1/4 cup applesauce, 2 large eggs, 1 teaspoon vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour the batter into a covered airtight container and refrigerate for at least 2 hours, or up to 6 weeks.
- When ready to bake, fill the prepared muffin cups ⅔ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy immediately or store for a few days at room temperature (or reheat). Do not restir batter once refrigerated
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
64g
Fat
5g
Carbs
14g
