Breakfast

6 Week Refridgerator Muffins is for Breakfast, Snack.

6 Week Refridgerator Muffins takes several minutes to prepare.

6 Week Refridgerator Muffins takes several minutes to cook.

6 Week Refridgerator Muffins makes 36 servings.

The ingredients for 6 Week Refridgerator Muffins are:

4 c. bran flakes (I use raisin bran)
2 c. Fibre One
2 c. boiling water

1 c. butter
1 1/2 c brown sugar
1 1/2 c. white sugar
4 eggs
4 cups 1% milk plus 1 tbsp vinegar

1/4 c molasses

5 cups whole wheat flour
2 tbsp baking soda
1 tbsp baking powder
1 tsp salt

2 c. raisins

Here is how you make 6 Week Refridgerator Muffins:

Combine bran flakes, fibre one and hot water, set aside.Cream butter & sugars. Add eggs. Add milk. Add molasses.In a seperate bowl, mix flour, baking soda, baking powder and salt. Add raisins and stir to coat (this stops them from sinking. Add wet to dry, and stir to combine. Bake at 400 for 25 minutes. Extra batter keeps in a sealed container in your refridgerator for up to 6 weeks. Make as many as needed.Number of Servings: 36Recipe submitted by SparkPeople user CANADAGIRLTOO.

The nutritional information for 6 Week Refridgerator Muffins is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 250.7

• Total Fat: 6.6 g
• Cholesterol: 42.3 mg
• Sodium: 419.2 mg
• Total Carbs: 47.4 g
• Dietary Fiber: 4.8 g
• Protein: 5.2 g