Breakfast

6 Week Muffins from cooks(dot)com is for Breakfast, Snack.

6 Week Muffins from cooks(dot)com takes several minutes to prepare.

6 Week Muffins from cooks(dot)com takes 20 minutes to cook.

6 Week Muffins from cooks(dot)com makes 36 servings.

The ingredients for 6 Week Muffins from cooks(dot)com are:

1 15 oz box Raisin Bran or bran flake cereal
2.5 cups sugar
5 cups flour
5 tsp baking soda
2 tsp salt
1 cup vegetable oil (can use 1.25 c Crisco, but this adds transfats)
4 eggs
4 cups buttermilk

Here is how you make 6 Week Muffins from cooks(dot)com:

Combine the first five ingredients, mixing together until large lumps remain. Add oil, eggs, and buttermilk. Stir together well but do not over mix. Place in a sealable plastic container under refrigeration until ready to use (or overnight). When needed, scoop out the amount required and ladle batter into greased or sprayed muffin tins. Fill any unused muffin wells 1/4 of the way with water. If batter becomes too thick, stir in milk, buttermilk, or melted butter until a good muffin batter consistency is achieved. Batter will keep for several weeks in refrigerator. Muffins can be varied by mixing in a small amount of one or two of the following ingredients just before baking: honey, brown sugar, molasses, raisins, Craisins, chopped pecans, walnuts, peanuts, or macadamia nuts; oatmeal, wheat germ, crushed shredded wheat, peanut butter, applesauce and cinnamon, grape nuts, finely chopped peaches, apples or bananas. Just don't overdo (don't use more than 1/2 c of fruit/nuts or several tablespoons of sugar/honey to 2-3 cups batter) or the muffins may not rise. Temperature might require adjustment (more sugar will cause faster browning). Bake at 375 degrees F for 20 minutes or until golden brown. Makes four dozen or so muffins. Serving Size: Recipe says it makes 48, nutrition info based on 36 because I make big muffins. Number of Servings: 36Recipe submitted by SparkPeople user GOINGGREENMOM.

The nutritional information for 6 Week Muffins from cooks(dot)com is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 231.6

• Total Fat: 7.5 g
• Cholesterol: 21.6 mg
• Sodium: 408.8 mg
• Total Carbs: 37.7 g
• Dietary Fiber: 1.8 g
• Protein: 4.8 g

The dietary needs meet for 6 Week Muffins from cooks(dot)com is Vegetarian