Brunch

Six-Week Bran Muffins is for Breakfast, Snack.

Six-Week Bran Muffins takes 30 minutes to prepare.

Six-Week Bran Muffins takes 20 minutes to cook.

Six-Week Bran Muffins makes 60 servings.

The ingredients for Six-Week Bran Muffins are:

2 C. Kellogg's All-Bran cereal
2 C. boiling water
1 C. canola oil
4 C. Kellogg's All-Bran cereal
2 C. granulated white sugar
4 large eggs, beaten
1 quart lowfat buttermilk
5 C. all-purpose white flour
5 teaspoon baking soda
1 teaspoon salt

Here is how you make Six-Week Bran Muffins:

Makes 60 medium muffinsPreheat your oven to 400 F.Pour the boiling water over 2 C. cereal in a large bowl and allow to sit for several minutes. Add the oil and mix in until incorporated. Add the next four ingredients (4 C. cereal, sugar, eggs and buttermilk) to the bowl and mix in thouroughly with a wooden spoon or rubber spatula.In a separate bowl, combine the last three ingredients (flour, baking soda and salt) with a wire whisk. Add this combination to the first bowl and combine with wooden spoon or spatula just until there are no more streaks of flour.Use a spring-loaded ice cream scoop or large serving spoon to fill greased muffin tins. You want the batter to be slightly mounded and almost filling each cup.Bake at 400 F for about 20 minutes. Allow to cool in tins about 5 minutes, then remove to finish cooling on a wire cooling rack.Cover and store unused batter in refrigerator to use as needed. Label container with a six-weeks-from-now expiration date. Enjoy your increased fiber!Number of Servings: 60Recipe submitted by SparkPeople user SISBECKI.

The nutritional information for Six-Week Bran Muffins is:

• Servings Per Recipe: 60
• Amount Per Serving
• Calories: 122.9

• Total Fat: 4.5 g
• Cholesterol: 14.8 mg
• Sodium: 179.9 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 2.0 g
• Protein: 2.8 g