FIBER ONE BRAN CEREAL MUFFIN RECIPE RECIPES

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SIX WEEK RAISIN BRAN MUFFINS RECIPE - FOOD.COM



Six Week Raisin Bran Muffins Recipe - Food.com image

Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers This recipe is best if made in advance and stored in the refrigerator..

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 60 muffins

Number Of Ingredients 11

1 (15 ounce) box Raisin Bran cereal (Flakes , about 9 cups)
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup vegetable oil
1 quart buttermilk
1 1/2 teaspoons cinnamon (optional)
12 teaspoons butter
12 tablespoons brown sugar

Steps:

  • Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
  • Store in a covered container and use as needed.
  • Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
  • For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.

Nutrition Facts : Calories 160.1, FatContent 5.1, SaturatedFatContent 1.2, CholesterolContent 15.1, SodiumContent 242.2, CarbohydrateContent 26.9, FiberContent 1.1, SugarContent 15.6, ProteinContent 2.7

HIGH FIBER MUFFINS - KETOCONNECT - KETO RECIPES



High Fiber Muffins - KetoConnect - Keto Recipes image

Easy to make high fiber muffins for quick grab and go breakfasts!

Provided by Megha Barot

Categories     Side Dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 12

Number Of Ingredients 11

1 cup flax seed meal
1 cup oat fiber
8 tbsp Heavy Whipping Cream
4 large eggs
4 tbsp Butter
4 tbsp Low Carb Sugar Substitute
1 tsp Baking powder
1/2 tsp Baking Soda
2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp Pink Himalayan Salt

Steps:

  • Combine dry ingredients and set aside.
  • In another bowl melt butter and add erythritol. Combine well.
  • Add eggs, heavy whipping cream and vanilla and combine.
  • Add dry ingredients to wet mixture and combine well. Dough will be thick and sticky in consistency.
  • Grease muffin tin or place cupcake papers into muffin tin and distribute the mixture evenly among 12 muffins.
  • Bake at 350 for 15 minutes. Use toothpick to test once done. Serve warm with butter and enjoy!

Nutrition Facts : Calories 130.5 kcal, CarbohydrateContent 15.4 g, ProteinContent 4 g, FatContent 11 g, FiberContent 14.7 g, ServingSize 1 serving

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