Overnight Bran Muffins

recipe

Yield:

2 dozen (serving size: 1 muffin)

Recipe from

Oxmoor House

Nutritional Information

Calories 126
Caloriesfromfat 0.0 %
Fat 3.2 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.1 g
Carbohydrate 22 g
Fiber 1.9 g
Cholesterol 18 mg
Iron 0.0 mg
Sodium 227 mg
Calcium 0.0 mg

Ingredients

4 cups (6 ounces) wheat bran flakes cereal with raisins
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup mixed dried fruit
1/2 cup
2 cups nonfat buttermilk
1/4 cup vegetable oil
2 large eggs, lightly beaten
Cooking spray

Preparation

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil, and eggs; add to dry ingredients, stirring just until dry ingredients are moistened. Cover and chill at least 8 hours.

Preheat oven to 400°.

Spoon batter into 24 muffin cups coated with cooking spray, filling about three-fourths full. Bake at 400° for 14 to 15 minutes or until golden. Remove muffins from pans immediately, and serve warm.

Tip: You can make this muffin batter ahead and store it in the refrigerator up to three days.

Note:

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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