Six-Week Muffins
This recipe ran in the Erie Times News back in June 2002 and the columnist, Jennie Geisler, made them up to test them. Her review as well as mine are a definite thumbs up!
Six-Week Muffins
6 cups Kellogs Complete Wheat Bran
1/2 box Fiber One cereal (Note: cereal box contains 2 bags, so 1 bag)
1 1/2 cups sugar
5 cups flour
2 teaspoons baking soda
2 teaspoons salt
1 tablespoon cinnamon
4 beaten eggs
1/2 cup Smucker's Baking Healthy shortening & oil replacement
1 tablespoon vanilla
2 quarts low-fat buttermilk
1 1/2 cups baking raisins
Mix all ingredients by hand in large mixing bowl. Do not use a mixer or muffins will be tough.
Refrigerate over night. Muffins will be soggy unless cereal is allowed to absorb the milk.
Spray muffin tins with nonstick spray. Don't use liners because they will stick. Fill muffin tins to top. These do not rise.
Bake at 400 degrees for 20-25 minutes. Batter will keep in refrigerator for six weeks.
Makes 48 muffins.
Per muffin: 81 calories, 1 gram fat, 3 grams fiber. (If you make 3 dozen mounded muffins they're 108 calories with 1.3 grams fat and 4.2 grams fiber.)
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