Breakfast

6 Week Muffins is for Breakfast.

6 Week Muffins takes several minutes to prepare.

6 Week Muffins takes several minutes to cook.

6 Week Muffins makes 48 servings.

The ingredients for 6 Week Muffins are:

6 C Complete Wheat Bran (Kelloggs)
½ box Fiber One Cereal
1 ½ C Sugar
5 C Flour
5 t Baking Soda
2 t Salt
1 T Cinnamon
4 Eggs, beaten
3/4 C Appple Butter (Recipe actually calls for Lighter Bake but it is impossible to find in stores
1 T Vanilla
2 Quarts Low Fat Buttermilk
2 ½ C Baking Raisins (unpacked)

Here is how you make 6 Week Muffins:

Recipe may be easily cut in half. Mix all ingredients by hand. Do not use the mixer. Refrigerate batter overnight. This is very important. You may refrigerate the batter for up to six weeks and use as needed.Spray muffin tin/pan with non-stick cooking spray. Do not use paper liners because the batter will stick to the paper. Fill each muffin tin to top. The batter will level off but it does not rise.Bake at 400 degrees for 14-20 minutes. Remove muffins from pan while the muffins are still warm.If you are doing Weight Watchers, these are 1 point muffins.Makes 48Number of Servings: 48Recipe submitted by SparkPeople user OFFALREADY.

The nutritional information for 6 Week Muffins is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 129.2

• Total Fat: 0.8 g
• Cholesterol: 6.1 mg
• Sodium: 324.1 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 3.3 g
• Protein: 3.7 g

The dietary needs meet for 6 Week Muffins is Low Fat